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
计量
- 文章访问数: 255
- HTML全文浏览量: 72
- PDF下载量: 713
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

HTML全文

参考文献(31)

[1]	Damiani E, Bacchetti T, Padella L, et al.Antioxidant activity of different white teas-Comparison of hot and cold tea infusions[J].Journal of Food Composition and Analysis, 2014, 33 (1) :59-66.
[2]	Azman N a M, PeiróS, FajaríL, et al.Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy[J].Journal of Agricultural and Food Chemistry, 2014, 62 (25) :5743-5748.
[3]	Pinto M D S.Tea-A new perspective on health benefits[J].Food Research International, 2013, 53:558-567.
[4]	Hajiaghaalipour F, Kanthimathi M S, Sanusi J, et al.White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage[J].Food Chem, 2015, 169:401-410.
[5]	甘芝霖, 刘远方, 杨阳, 等.基于电子鼻技术的信阳毛尖茶品质评价[J].食品工业科技, 2013, 34 (2) :54-57, 60.
[6]	Banerjee R, Chattopadhyay P, Tudu B, et al.Artificial flavor perception of black tea using fusion of electronic nose and tongue response-A Bayesian statistical approach[J].Journal of Food Engineering, 2014, 142:87-93.
[7]	王俊, 崔绍庆, 陈新伟, 等.电子鼻传感技术与应用研究进展[J].农业机械学报, 2013, 44 (11) :160-167, 179.
[8]	史波林, 赵镭, 支瑞聪, 等.应用电子鼻判别西湖龙井茶香气品质[J].农业工程学报, 2011, 27:302-306.
[9]	刘远方, 李阳, 梁飞, 等.绿茶香气的电子鼻分析方法研究[J].食品科技, 2012, 37 (1) :58-62.
[10]	Yu H, Wang J.Discrimination of Long Jing green-tea grade by electronic nose[J].Sensors and Actuators B-Chemical, 2007, 122 (1) :134-140.
[11]	Yu H, Wang J, Zhang H, et al.Identification of green tea grade using different feature of response signal from E-nose sensors[J].Sensors and Actuators B, 2008, 128:455-461.
[12]	Yu H, Wang J, Yao C, et al.Quality grade identification of green tea using E-nose by CA and ANN[J].LWT-Food Science and Technology, 2008, 41 (7) :1268-1273.
[13]	Chen Q, Liu A, Zhao J, et al.Classification of tea category using a portable electronic nose based on an odor imaging sensor array[J].J Pharm Biomed Anal, 2013, 84:77-83.
[14]	Qin Z, Pang X, Chen D, et al.Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometryCorrelation with sensory properties and classification according to grade level[J].Food Research International, 2013, 53 (2) :864-874.
[15]	He W, Hu X, Zhao L, et al.Evaluation of Chinese tea by the electronic tongue-Correlation with sensory properties and classification according to geographical origin and grade level[J].Food Research International, 2009, 42 (10) :1462-1467.
[16]	王俊, 胡桂仙, 于勇, 等.电子鼻与电子舌在食品检测中的应用研究进展[J].农业工程学报, 2004, 20 (2) :292-295.
[17]	吴瑞梅, 赵杰文, 陈全胜, 等.基于电子舌技术的绿茶滋味品质评价[J].农业工程学报, 2011, 27 (11) :378-381.
[18]	贺玮, 胡小松, 赵镭, 等.电子舌技术在普洱散茶等级评价中的应用[J].食品工业科技, 2009, 30 (11) :125-127, 131.
[19]	姜莎, 陈芹芹, 胡雪芳, 等.电子舌在红茶饮料区分辨识中的应用[J].农业工程学报, 2009, 25 (11) :345-349.
[20]	吴瑞梅, 赵杰文, 陈全胜, 等.化学仪器与电子舌表征绿茶滋味感官品质的比较[J].江苏大学学报, 2013, 34 (2) :161-165.
[21]	甘芝霖, 刘远方, 杨阳, 等.基于电子舌技术对信阳毛尖茶品质的评价[J].食品工业科技, 2013, 34 (3) :74-76, 80.
[22]	李达敏.海南红碎茶感官审评与仪器模拟综合评价的比较研究[D].北京:中国农业科学院, 2010.
[23]	Banerjee R, Modak A, Mondal S, et al.Fusion of Electronic Nose and Tongue Response Using Fuzzy based Approach for Black Tea Classification[J].Procedia Technology, 2013, 10:615-622.
[24]	Banerjee R, Tudu B, Shaw L, et al.Instrumental testing of tea by combining the responses of electronic nose and tongue[J].Journal of Food Engineering, 2012, 110 (3) :356-363.
[25]	Saklar S, Ertas E, Ozdemir I S, et al.Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions[J].J Food Sci Technol, 2015, 52 (10) :6639-6646.
[26]	Yin J-F, Zhang Y-N, Du Q-Z, et al.Effect of Ca2+concentration on the tastes from the main chemicals in green tea infusions[J].Food Research International, 2014, 62:941-946.
[27]	Vuong Q V, Golding J B, Stathopoulos C E, et al.Effects of aqueous brewing solution p H on the extraction of the major green tea constituents[J].Food Research International, 2013, 53 (2) :713-719.
[28]	Yau N J N, Huang Y J.The effect of membrane-processed water on sensory properties of Oolong tea drinks[J].Food Quality and Preference, 2000, 11:331-339.
[29]	Zhang H, Li Y, Lv Y, et al.Influence of brewing conditions on taste compounds in Fuding white tea infusions[J].J Sci Food Agric, 2016.
[30]	郑少燕, 刘乾刚, 林秋香.水质与茶汤内含物溶释及风味的研究进展[J].福建茶叶, 2016 (3) :4-6, 11.
[31]	金恩惠.冲泡条件对铁观音和普洱茶的浸出规律和感官品质影响[D].杭州:浙江大学, 2012.

施引文献(16)

期刊类型引用(13)

1.	易超，李杰，蒋双丰，郑杰. 信阳茶叶研究进展. 广东茶业. 2024(02): 2-8 . 百度学术
2.	刘海波，王恩胜，陈晖，郭浩奇，陈龙. 信阳毛尖茶末营养成分分析及对其对年糕保质期的影响. 粮食与食品工业. 2023(04): 28-31 . 百度学术
3.	叶美芝，伍紫仪，吴金松，钟青萍. 山药皮多糖的分离纯化、结构特征及体外抗氧化活性研究. 食品工业科技. 2023(19): 78-85 . 本站查看
4.	陈龙，陈晖，夏渠程，朱静. 茶末/CMC-Na/AL-Na复合膜制备及性能测定. 包装工程. 2023(19): 121-128 . 百度学术
5.	宋晨光. 植物多糖抗氧化活性研究进展. 中国果菜. 2022(04): 25-33 . 百度学术
6.	李思雨，刘红全，孙寒，徐琰杰，黄磊恒，龙寒，凌宏林，成江弈，杨堃峰. 小球藻胞内多糖提取纯化及其抗氧化活性. 食品工业科技. 2022(15): 209-219 . 本站查看
7.	王越，翟佩佩，鲍锋，张富坤，赵盼，李佳，赵东升. 基于“成分-抗氧化”关联的不同发酵程度茶及茶饮料比较评价. 湖北农业科学. 2022(16): 159-163 . 百度学术
8.	袁佩颖，杨潇剑，吴振威，荣倩倩，张姝，任移嵘. 信阳毛尖茶残次品中茶多酚提取工艺优化及抗氧化性研究. 天津农业科学. 2022(10): 54-59+72 . 百度学术
9.	张恒，郑俏然，何靖柳，韦婷，刘翔，章斌. 藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究. 食品科技. 2021(01): 46-53+61 . 百度学术
10.	邓云兵，黄冬琴，岳天翔. 淡竹叶多糖的大孔吸附树脂纯化工艺及对小鼠运动耐力的影响. 食品工业科技. 2021(14): 169-174 . 本站查看
11.	柯钦豪，马慧敏，曹琴，王世越，周宏福，郑敏. 植物多糖的分离研究进展. 湖北科技学院学报(医学版). 2021(04): 360-364 . 百度学术
12.	王钊，李长滨，李凤娇，李玉江，张本尚，邹建. 酸法提取黑蒜多酚及抗氧化性研究. 中国食品添加剂. 2021(10): 15-22 . 百度学术
13.	国琦，梁双敏，葛长荣，肖智超. 黑松露多糖提取工艺优化及体外抗氧化活性分析. 现代食品科技. 2021(12): 187-196+308 . 百度学术