| 临沧工夫红茶季节判定模型及风味轮的构建 |
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| 引用本文： | 安会敏,熊一帆,张杨波,欧行畅,李适,李文熊,江鸿健,谢永兴,黄建安.临沧工夫红茶季节判定模型及风味轮的构建[J].食品工业科技,2019,40(23):199-206. |
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| 作者姓名： | 安会敏 熊一帆 张杨波 欧行畅 李适 李文熊 江鸿健 谢永兴 黄建安 |
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| 作者单位： | 1. 湖南农业大学教育部茶学重点实验室, 湖南长沙 410128;2. 国家植物功能成分利用工程技术研究中心, 湖南长沙 410128;3. 湖南省植物功能成分利用协同创新中心, 湖南长沙 410128;4. 云南省临沧市发展生物产业办公室, 云南临沧 677000 |
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| 摘 要： | 本研究对云南省临沧市的61个工夫红茶样品(包含40个春茶样品和21个夏茶样品)进行感官审评与理化分析。以随机选择的46个样品为材料,采用主成分分析(principal components analysis,PCA)法,构建出临沧工夫红茶化学成分含量的质量评价模型:F=46.475% F1+19.192% F2+15.509% F3。以该模型预测结果为依据对临沧红茶进行聚类分析(Cluster analysis,CA),结果春季样品归为一类,夏季样品归为一类;利用其余15个样品对该模型进行检验,检验结果与分析结果一致,季节判定准确。在此基础上,本文对临沧市春夏季工夫红茶样品的香气、滋味、汤色类型和数量进行分析归纳,绘制了临沧工夫红茶的风味轮。
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| 关 键 词： | 临沧工夫红茶 主成分分析 聚类分析 风味轮 |
| 收稿时间： | 2019-03-04 |
Construction of Seasonal Decision Model and Flavor Wheel for Lincang Gongfu Black Tea |
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| AN Hui-min,XIONG Yi-fan,ZHANG Yang-bo,OU Xing-chang,LI Shi,LI Wen-xiong,JIANG Hong-jian,XIE Yong-xing,HUANG Jian-an.Construction of Seasonal Decision Model and Flavor Wheel for Lincang Gongfu Black Tea[J].Science and Technology of Food Industry,2019,40(23):199-206. |
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| Authors: | AN Hui-min XIONG Yi-fan ZHANG Yang-bo OU Xing-chang LI Shi LI Wen-xiong JIANG Hong-jian XIE Yong-xing HUANG Jian-an |
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| Affiliation: | 1. Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China;2. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;3. Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China;4. The Development Bio-Industry Office of Lincang City Yunnan Province, Lincang 677000, China |
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| Abstract: | This study conducted a sensory evaluation and physical and chemical analysis of 61 black tea samples(including 40 spring tea samples and 21 summer tea samples)in Lincang City,Yunnan Province. Using 46 samples randomly selected as the material,the principal component analysis(PCA)method was used to construct the quality evaluation model of the chemical composition of Lincang Gongfu black tea:F=46.475% F1+19.192% F2+15.509% F3.Based on the prediction results of the model,cluster analysis(CA)was carried out on Licang black tea. The results of the spring samples were classified into one class,and the summer samples were classified into one class. The remaining 15 samples were used to test the model. Consistent with the analysis results,the season was accurate. On this basis,this paper analyzed the aroma,taste,type and quantity of the black tea samples of Lincang City in the spring and summer,and drow the flavor wheel of Lincang Gongfu Black Tea. |
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