滇红滋味类型判别模型的建立

Establishment of Discrimination Model of Yunnan Province Black Tea Flavor Type

摘要: 本研究对来自于云南不同厂家的55个样品进行感官审评与理化分析,将滋味分为鲜醇型、浓醇型、醇厚型及其他型四种类型,并以理化分析数据为基础,进行主成分分析(PCA),筛选滋味评价因子,然后对各滋味类型分别建立贝叶斯(Bayes)预测模型。通过预测模型进行回判,各组模型正确率分别为100%、100%、75%和100%,回判结果良好,从而达到量化滋味类型的目的。

Abstract: 55 samples of Kungfu black tea from different manufacturers in Yunnan province were collected in this study for physical and chemical analysis and Sensory evaluation,with four taste types estimating in the fresh mellow,mellow concentration,mellow and others. Then Principal Component Analysis(PCA)were based on the data of physical and chemical analysis. Bayes prediction model was established by different flavors. By the model,the accuracy of each group model was desired effect of 100%,100%,75% and 100%. As a result,the purpose quantifying flavor type was achieved in this study.