不同闷黄时间的黄茶干茶色泽与汤色综合评价模型构建

Modeling for the dry tea and soup color comprehensive evaluation of yellow tea at the different Yellowing time

摘要: 为探讨不同闷黄时间的黄茶干茶色泽与汤色综合色泽评价方法,以确定最佳的闷黄时间,本实验采用主成分分析法与聚类分析法对于不同闷黄条件处理的18个黄茶茶样的18项理化指标进行了分析,以期建立基于主成分分析的不同闷黄时间的黄茶干茶色泽与汤色综合评价模型,结果显示:提取出来的前三个主成分能够解释色泽总变异的83.45%,并通过这三个主成分构建出色泽评价模型:Y=0.671PC1+0.218PC2+0.111PC3,利用此模型计算出来的黄茶干茶色泽与汤色综合指数排序与感官审评色泽评分、聚类分析结果相比具有较好的一致性,说明该评价模型可靠。

Abstract: An suitable comprehensive evaluation method for dry tea and soup color of yellow tea at the different Yellowing time was established,which help to choose the best yellowing time.Principal component analysis( PCA)and hierarchical cluster analysis( HCA) were applied to analyze Physical and chemical index of eighteen yellow teas.The first six components represented 83.45% of the total variability,and a color mathematical evaluation model was constructed: Y = 0.671PC1 + 0.218PC2 + 0.111PC3.The results of the mathematical evaluation model on eighteen yellow tea samples were highly consistent with sensory evaluation and hierarchical cluster analysis( HCA) results.That meant the mathematical evaluation model was reliable.