摘要
目的以电子鼻技术对不同加工工艺的工夫红茶进行香气归类并对各评价方法优劣进行探讨。方法以碧香早为原材料,对工夫红茶传统加工工艺进行研制改进,将萎凋叶进行紫外光照射、做青实验处理,发酵叶添加外源茶汁发酵,对所获得的各实验处理冷冻样及成品茶进行电子鼻分析。结果电子鼻6种传感器中,P40/1、T70/2、PA/2、P30/1等4种传感器对茶叶香气测定的贡献率较大;判别因子分析(DFA)比主成分分析(PCA)更能有效的区分不同工夫红茶样品。结论选用电子鼻不同传感器及相应的统计分析方法,可以对工夫红茶加工不同阶段的香气进行归类,并加以区分。
ObjectiveIn order to classifyaroma clustering of Gongfu black tea by different procession methods and discuss the advantages and disadvantages of each evaluation methods using electronic nose techniques.MethodsBixiangzao was used as raw materials for processing Gongfu black tea by improved processing techniques, including UV irradiation, rotating treatments, adding exogenous tea juice to fermenting leaves, then electronic nose analysis method was applied to evaluate aroma clustering of Gongfu black tea’s treatment frozen samples and theirs end-products which produced by novel techniques.ResultsThe result showed that P40/1, T70/2, PA/2, and P30/1 decided the largest tea aroma contribution in 6 sensor transducers. The discriminant factor analysis (DFA) was more effective than principal component analysis (PCA) to distinguish different Gongfu black tea samples.ConclusionIt could be chosen suitable electronic nose sensor transducers and corresponding statistic methods to evaluate aroma clustering of Gongfu black tea in different processing methods, and could obtain a clear classification.
出处
《食品安全质量检测学报》
CAS
2015年第5期1611-1618,共8页
Journal of Food Safety and Quality
基金
湖南省教育厅重点科学研究项目(12A069)~~
关键词
紫外光照射
做青
工夫红茶
香气
电子鼻
ultraviolet irradiation
rotating
Gongfu black tea
aroma
electronic nose
