临沧工夫红茶季节判定模型及风味轮的构建

Construction of Seasonal Decision Model and Flavor Wheel for Lincang Gongfu Black Tea

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。

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.