福鼎白茶风味的电子鼻和电子舌评价

潘俊娴; 段玉伟; 蒋玉兰; 吕杨俊; 张海华; 朱跃进; 张士康

doi:10.13386/j.issn1002-0306.2017.12.005

福鼎白茶风味的电子鼻和电子舌评价

中华全国供销合作总社杭州茶叶研究院浙江省茶资源跨界应用技术重点实验室

基金项目:

“十二五”国家科技支撑计划项目(2012BAD36B06)；

详细信息

作者简介:
潘俊娴 (1991-) , 女, 硕士, 研究方向:茶食品技术与产品研发, E-mail:xianzizmcx@163.com。;

张士康 (1965-) , 男, 博士, 高级工程师, 研究方向:茶资源综合利用, E-mail:zcyteafood@163.com。;

中图分类号: TS272.7
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出版历程
- 收稿日期: 2016-10-31

Evaluation of Fuding white tea flavor using electronic nose and electronic tongue

Hangzhou Tea Research Institute, CHINA COOP, Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources

摘要

摘要: 本文采用电子鼻和电子舌对不同冲泡条件下的福鼎白茶的风味品质进行检测区分,并与感官审评结果相比较分析。运用电子鼻对经不同时间、温度、茶水比、冲泡次数和水质处理的福鼎白茶的挥发性物质变化进行测定,对所得数据进行主成分分析(Principal component analysis,PCA)和线性判别分析(Linear discriminant analysis,LDA),发现不同冲泡条件下福鼎白茶的风味不同,LDA分析方法比PCA方法对不同冲泡条件福鼎白茶的区分效果更好。通过电子舌对不同冲泡条件下的福鼎白茶进行检测,发现不同冲泡条件对福鼎白茶的滋味具有一定的影响,对数据进行PCA分析结果表明电子舌能够将不同的处理区别开来。不同冲泡条件下福鼎白茶风味感官审评结果具有差异,将电子鼻和电子舌数据与感官审评结果相比较,发现仪器评价替代感官评价尚有距离。
- 福鼎白茶 /
- 冲泡 /
- 电子鼻 /
- 电子舌 /
- 风味成分
Abstract: In this study, an electronic nose and an electronic tongue were employed to detect flavor quality of Fuding white tea at different brewing conditions, and compared with the results of sensory evaluation.Electronic nose was used to determine the volatile compounds of white tea at different time, temperature, ratio of tea and water, brewing time and water quality. The data obtained were analyzed by the methods of principle component analysis (Principal component analysis, PCA) and linear discrimination analysis (Linear discriminant analysis, LDA) .The results showed that the flavor of Fuding white tea was different at different brewing conditions and LDA was more effective in distinguish white tea from the same species at different brewing conditions. Meanwhile, Fuding white tea under different brewing conditions was also analyzed by electronic tongue. Different brewing conditions had an effect on the taste of white tea and electronic tongue could distinguish different treatment by PCA.The results of sensory evaluation of Fuding white tea under different brewing conditions also varied. The data from electronic nose and electronic tongue was compared with the results of sensory evaluation and it was far from replacing sensory evaluation with instrument evaluation.
- Fuding white tea /
- brewing /
- electronic nose /
- electronic tongue /
- flavor component

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