基于生理信号和多元统计的白芽奇兰茶口感评价

Taste evaluation of Chinese oolong tea“Baiyaqilan”based on physiological signals and multivariate statistics

目的:调查年轻人对白芽奇兰茶的口感偏好,针对性地对茶饮料进行设计。方法:设计以脑电波(Electroencephalogram,EEG)、皮电活动(Electrodermal activity,EDA)、心率变异性(Heart rate variability,HRV)多元统计分析和感官评价相结合的方法,让24名受试者(其中男女各12人)对7个批次的不同克数和冲泡时长的白芽奇兰茶进行口感偏好评价。结果:EEG的功率谱密度、HRV和EDA的均值能够对受试者的口感偏好进行较准确的预测,均值和喜欢程度呈负相关关系。双因素方差分析表明,HRV和EDA不受被试者男女性别差异和被试茶样本的影响。结论:大部分受试者最喜欢10 g白芽奇兰冲泡10 s的口感。

Objective:Investigate young people's taste preference for white bud kiran tea and design tea drinks accordingly.Methods:Design a combination of electroencephalogram(EEG),electrodermal activity(EDA),heart rate variability(HRV)multivariate statistical analysis and sensory evaluation to allow 24 subjects(12 of each gender)to evaluate the taste preference of seven batches of white bud kiran tea of different grams and brewing lengths.Results:the mean values of power spectral density,HRV and EDA of EEG can predict the taste preference of the subjects more accurately,and the mean values are negatively correlated with the liking level.A two-way analysis of variance shows that HRV and EDA are not affected by gender differences between subjects and the subject tea sample.Conclusion:Most of the subjects preferred the taste of 10 grams of white bud kiran tea brewed for 10 seconds.