电子鼻技术与感官审评对凤庆滇红茶香气的相关性分析

Correlation Analysis Between Electronic Nose Technology and Sensory Evaluation on the Aroma of Fengqing Black Tea

茶叶感官审评是评价茶叶品质最普遍、最直观的方式,电子鼻也被广泛应用于茶叶香气物质的分析。本试验采用电子鼻技术对凤庆县49个滇红茶的香气进行检测,结合感官审评评分,通过WinMuster、SPSS 22软件对检测数据进行分析,得到凤庆滇红茶的香气物质特征以及电子鼻与感官审评的相关系数。结果显示,各茶样间叶底法的判别效果优于干茶法和茶汤法。茶汤法与叶底法的G/G0响应值明显高于干茶法,三种香气采集方式均为硫化物类、氮氧化合物、芳香成分有机硫化物、甲基类、醇醛酮类响应值最大,变化最明显,且古树红和野生红茶的响应值较其他红茶高。感官审评中工夫红茶各茶样间的评分差异较大,而名优滇红茶大部分茶样间的评分差异较小,这与电子鼻检测结果相一致。感官审评中香气和滋味的评分呈极显著正相关,叶底法与茶汤法中部分传感器与感官评分呈显著正相关,但干茶法与感官评分的相关性不显著。电子鼻技术与茶叶感官审评具有一定的相关性,两者相结合对茶叶香气的评价与鉴别具有重要意义。

Sensory evaluation of tea leaves is the most common and intuitive way to evaluate tea quality.Electronic nose is also widely used in the analysis of tea aroma substances.In this study,electronic nose technology was used to detect the aroma of 49 black teas in Fengqing County,combined with the sensory evaluation scores,analyzed the detection data through WinMuster and SPSS22 software,and obtained the aroma substance characteristics of Fengqing black tea and the correlation coefficient between electronic nose and sensory evaluation.The results showed that the discrimination effect of the brewed leaf method was better than that of the dry tea method and the tea soup method.The response values of G/G0 of tea soup method and brewed leaf method were significantly higher than that of dry tea method.The response values of sulfur compounds,nitrogen oxygen compounds,aromatic composition organic sulfide,methyl class and aldol ketone were the largest and the changes were the most obvious.The response values of ancient tree black tea and wild black tea were higher than other black tea.In sensory evaluation,the scores of Congou black tea samples were significantly different,while the scores of most of famous Yunnan black tea samples were slightly different,which was consistent with the results of electronic nose test.In the sensory evaluation,the scores of aroma and taste were significantly positively correlated,and some sensors in brewed leaf method and tea soup method were significantly positively correlated with sensory scores,but the correlation between dry tea method and sensory scores was not significant.The combination of electronic nose technology and sensory evaluation of tea leaves is of great significance for the evaluation and identification of tea aroma.