食品工业科技2017，Vol.38Issue(12)：25-30,43,7.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
Evaluation of Fuding white tea flavor using electronic nose and electronic tongue
摘要
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 discrimuinant 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.关键词
福鼎白茶/冲泡/电子鼻/电子舌/风味成分Key words
Fuding white tea/brewing/electronic nose/electronic tongue/flavor component分类
轻工纺织引用本文复制引用
潘俊娴,段玉伟,蒋玉兰,吕杨俊,张海华,朱跃进,张士康..福鼎白茶风味的电子鼻和电子舌评价[J].食品工业科技,2017,38(12):25-30,43,7.基金项目
“十二五”国家科技支撑计划项目(2012BAD36B06). （2012BAD36B06）
