电子舌在绿茶饮料滋味品质评价中的应用研究

Application of Electronic Tongue in the Taste Quality Evaluation of Green Tea Beverage

采用电子舌技术和多元统计分析方法对市售的6个品牌(康师傅、东方树叶、天喔茶庄、统一、伊藤园、立顿)的18种绿茶饮料进行了滋味品质的分析。结果表明:主成分1和主成分2的贡献率为87.23%,包含了样品原始大量数据信息,可以反映样品的整体信息;在聚类分析中,绿茶样品可大致分为4类,与PCA分析结果基本一致;方差分析显示18种绿茶饮料的8种味觉指标差异均极显著(P<0.01),且酸味、涩味、鲜味3个味觉的差异性最大。本研究为电子舌技术用于绿茶饮料的开发、品质监控等奠定了良好的基础。

The taste quality of eighteen kinds of commericial green tea beverages from six brands was analysed by electronic tongue and multivariate statistical analysis method, which included Kangshifu, Dongfangshuye, Tianwochazhuang, Tongyi, Itoen and Lipton. The results showed that the contribution rate of principal component 1 and component 2 was 87.23%, which contained the large amounts of original data information of the samples and could reflect the overall information of the samples. In the cluster analysis, the green tea samples could be roughly divided into four categories, which was consistent with principal component analysis（PCA） results. The results of variance analysis indicated that there were extremely significant differences（P 〈0.01） in eight taste index of eighteen green tea beverages, and the differences of sourness, astringency and umami tastes were maximal. This study could lay a good foundation for the application of electronic tongue technology in the development and quality monitoring of green tea beverages.