基于电子舌技术的红茶滋味品质评价

Evaluation of taste quality of black tea based on electronic tongue technology

目的研究电子舌技术在红茶滋味品质评价上的应用,探索电子舌评价结果同人工感官滋味审评结果间的关系。方法采用电子舌传感器响应值及滋味分值结合主成分分析、聚类分析等方法进行红茶滋味的评价,并同人工感官滋味结果进行比较;绘制滋味雷达图、酸鲜味等级评价图、滋味分属性间及感官滋味的相关性表。结果利用电子舌测定的数据结合主成分分析和聚类分析对茶样进行的分类结果同感官滋味分类结果一致;不同类别间的茶样滋味特点不同,滋味口感好的茶样鲜味强度值高而苦涩味值低;分属性滋味间的相关性显著。结论电子舌技术在红茶滋味的评价上有较好的应用,可以定性的区分不同滋味等级的茶样,且能定量的给出不同茶样间的酸、甜、苦、咸、鲜滋味的相对强度分值。

Objective To investigate the application of electronic tongue technology in the taste quality evaluation of black tea and explore the relationship between the results of electronic tongue evaluation and the sensory taste of artificial senses. Methods The black tea taste was evaluated by the taste and flavor scores of the electronic tongue sensors combined with the principal component analysis and clustering analysis. The results were compared with those of the artificial sensory taste. The correlation table of the taste of the radar map, taste level evaluation map, and the correlation table of sub-attributes tastes and sensory tastes were made. Results The classification results of tea samples by sensory taste were consistent with that by using the data measured by electronic tongue combined with the principal component analysis and clustering analysis. The tea samples of different categories had different taste characteristics, and the umami flavor intensity with good taste was high with low intensity of bitter taste. There was a significant correlation between sub-attributes and taste. Conclusion The electronic tongue technology has a good application in the evaluation of the taste of black tea. It can distinguish tea samples with different taste levels qualitatively and provide the relative intensity scores of sourness, sweetness, bitterness, saltiness, and umami quantitatively.