茶叶色香味品质评价方法研究进展

随着时代的进步,传统茶叶品质评价方法的局限性日渐凸显,运用感官审评能快速鉴定茶叶品质特征,但容易受到主客观因素的影响,传统理化检测法虽然较为准确客观,但操作繁琐,且无法较好地反映茶叶整体品质。若在感官审评和理化分析基础上结合现代仪器和技术进行检测,能优势互补,取长补短,实现更为全面的茶叶品质评判。为此,本文从色泽、香气和滋味三个方面归纳了近年来在茶叶品质评价研究中所用的新方法,包括计算机视觉图像处理技术、可视化传感阵列技术、电子鼻技术、全二维气相色谱-飞行时间质谱技术、气相色谱-嗅觉测定技术、电子舌技术及近红外光谱测定技术,并对新技术在茶叶品质评价应用的发展趋势进行了展望。

Research Advances on Quality Evaluation Methods of Tea Color,Aroma and Taste

With the progress of the time,the limitations of traditional tea quality evaluation methods have become increasingly prominent.Although the tea quality characteristics can be quickly identified by sensory evaluation,it is also easily affected by some subjective and objective factors. By contrast,determination of chemical components is relatively objective and accurate.However,it is complex to operate and can’t reflect the overall quality of the tea. If combined with modern instruments and technologies on the basis of sensory evaluation and physico-chemical analysis,tea quality evaluation can realize advantage complementation and be more comprehensive. In this paper,some new technologies used in tea quality evaluation studies in recent years were summarized in terms of tea color,aroma and taste.Technologies included computer vison and image processing technology,colorimetric sensor array technology,electronic nose technology,comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry technology (GC × GC-TOFMS),gas chromatography and olfactometry technology (GC-O),electronic tongue technology and near infrared spectroscopy technology (NIRS).The development trend of new technology in tea quality evaluation was also discussed.