基于主成分分析法的白茶香气质量评价模型构建  

Modeling of Aroma Quality Evaluation in White Tea Based on Principal Component Analysis

作　　者：郭丽[1] 蔡良绥[1,2] 林智[1] 王力[1] 

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]福建省福鼎市茶业管理局,福建福鼎355200

出　　处：《热带作物学报》2010年第9期1606-1610,共5页Chinese Journal of Tropical Crops

基　　金：现代农业产业技术体系专项资金资助项目(nycytx-06)

摘　　要：香气质量是茶叶品质的主要因子,常用感官审评法评价,但此法带有主观性且很难定量。为探索客观评价白茶香气质量的方法,笔者采用顶空固相微萃取-气质联用法(HS-SPME-GC-MS)测定12个白茶样的香气成分,利用主成分分析法构建白茶的香气质量评价模型,并对其可行性进行了探讨。结果表明:12个白茶中W6的香气质量最好,模型检验结果与感官审评结果相同;同传统感官审评相比,模型评价不同茶叶的香气分数差别较大,更容易区分茶叶香气品质。本研究构建的评价模型具有客观性和可操作性,可替代感官审评法对白茶香气品质进行评价。Aroma is the main factor of tea quality and usually tested by the method of sensory evaluation which is subjective and difficult to quantify.In order to explore an objective method to evaluate the aroma quality of white tea,a model based on the aroma components of twelve samples that was analyzed by HS-SPME-GC-MS,was built by the method of principal component analysis,and then explored the feasibility.Results showed that aroma quality of W6 among the twelve samples was the best,and both the result of model test and sensory evaluation was the same.Moreover,aroma score of every tea varied greatly using model evaluation that was easier to differentiate aroma quality than sensory,so the sensory evaluation for aroma quality of white tea could be replaced by the proposed method which was objective and practical.

关 键 词：白茶 香气组分 感官审评 主成分分析 

分 类 号：S571.1[农业科学—茶叶生产加工]