智能感官分析技术在茶叶品质检测中的应用  

Application of Intelligent Sensory Technique in Evaluation of Tea Quality

作　　者：史波林[1,2] 赵镭[2] 汪厚银[2] 尹京苑[1] 

机构地区：[1]上海大学通信与信息工程学院,上海200072 [2]中国标准化研究院食品与农业标准化研究所,北京100088

出　　处：《食品科学》2009年第19期351-355,共5页Food Science

基　　金：中国博士后科学基金资助项目(20080440614)

摘　　要：感官品评是茶叶品质评价的通常方法,可直接反应人的感受及对产品的质量要求,但具有一定的主观性。理化检测比较客观、准确,但只能说明茶叶的成分组成和结构,不能反应茶叶的整体品质。以传感器和多元统计分析技术为核心的智能感官分析技术可在一定程度上模拟人的感官给出有关茶叶香气、滋味和外质的评判结果和指纹信息。本文剖析了智能感官系统的基本原理,综述了智能感官分析技术在茶叶品质检测中的国内外研究进展,分析了最新的动态和研究中的不足,并对该技术的发展和进一步的研究进行了展望。Sensory analysis is a general method for evaluating tea quality. It can directly reflect product quality requirements of human being by sensory perception, but to some extent subjectivity. Physical and chemical tests are objective and accurate, but unable to appreciate the total quality of tea. Intelligent sensory analysis containing sensors and multi-statistical analysis is a core technique, which can simulate human sensory perception to provide finger information and evaluation results relative to appearance, taste and aromatic smell of tea. In this paper, principles for intelligent sensory system are elucidated and current progress in tea quality evaluation using intelligent sensory system is reviewed. Therefore, problems in current inte/ligent sensory analysis are discussed, which can provide future suggestions on intelligent sensory analytical technology.

关 键 词：智能感官分析 茶叶品质 检测 

分 类 号：TS207.7[轻工技术与工程—食品科学]