茶叶科学2016，Vol.36Issue(6)：646-654,9.
利用茉莉花茶香气指数鉴定其窨制品质及构建决策树模型
The Construction of Jasmine Tea Flavor Index and Decision Tree Model in Identificating Scenting Quality
摘要
Abstract
The ‘jasmine tea flavor’ (JIF) index of well-scented, poor-scented and not-scented jasmine teas was determined by analysis of the volatile components of 32 samples combined with relative references. Results showed that the JTF index was highly correlated with the total volatiles. Principal component analysis (PCA) were performed on 29 volatile compounds in 32 jasmine tea samples. It can be found that the JTF index and 29 volatile compounds were very helpful for identification of fake jasmine teas. In addition, the Quality Determination Model for jasmine tea was constructed with two decision nodes (JTF index=0.915, less than 4 components were missed in the twenty-nine volatile compounds). It was confirmed that the criteria was feasible for the quality identification of jasmine tea. Moreover, the construction of a decision tree model will provide a promising method for quality control and technology development of jasmine tea, especially for the admixture (such as synthetic fragrance oil).关键词
茉莉花茶/茉莉花茶香气指数/HS-SPME/GC-MS/主成分分析/决策树Key words
jasmine tea/jasmine tea flavor index/HS-SPME/GC-MS/PCA/decision tree分类
轻工纺织引用本文复制引用
唐夏妮,夏益民,雷永宏,王校常,林杰..利用茉莉花茶香气指数鉴定其窨制品质及构建决策树模型[J].茶叶科学,2016,36(6):646-654,9.基金项目
浙江农林大学科研发展基金资助（2013FR070）、浙江省自然科学基金资助（LQ14C160003）。 （）
