电子舌技术对不同产地红茶的滋味识别  

The Taste Discrimination on Black Tea with Different Origins and Brewing Condition by Electronic Tongue

作　　者：许芳[1] 陈轩[1] 

机构地区：[1]武汉轻工大学化学与环境工程学院,武汉430023

出　　处：《湖北农业科学》2016年第9期2373-2376,共4页Hubei Agricultural Sciences

摘　　要：将武夷山金骏眉和云南滇红在不同水源和温度条件下进行冲泡,采用TS-5000Z型味觉分析系统对其滋味进行分析。结果表明,电子舌的主成分分析图可以区别不同产地和不同冲泡条件下的红茶滋味,并能直观地反映其味觉差异,为电子舌技术在红茶冲泡条件和滋味品质的评判应用中提供了参考。TS-5000 Z taste analysis system was used to detect the Wuyishan Jinjunmei black tea and Yunnan Dianhong black tea with different brewing water and temperature. The results indicated that electronic tongue could detect black tea in different origins and brewing conditions by principal component analysis, and could reflect the different taste intuitively, which provided references in black tea brew conditions and taste discrimination.

关 键 词：红茶 电子舌 主成分分析 滋味识别 

分 类 号：TS272.7[农业科学—茶叶生产加工]