基于电子鼻对花香型红茶挥发性风味形成过程分析
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摘要
为研究电子鼻系统在花香型红茶加工过程中的应用,利用电子鼻对花香型红茶加工过程包括做青、揉捻、发酵、干燥等阶段进行检测分析,结果表明,W2W,W5S,W1W,W1S为花香型红茶特征风味的主要识别传感器,且电子鼻传感器响应值的变化与香气浓度感知情况基本符合。主成分分析、线性判别式分析、传感器载荷分析结果表明,花香型红茶加工过程中风味变化较大,电子鼻系统能够将各阶段样品区分开来,且有一定变化趋势。因此,电子鼻系统可用于花香型红茶加工过程中的无损检测,有助于推进茶叶加工的标准化进程。
In order to study the application of electronic nose system in the processing of flowery black tea. The electronic nose was used to detect and analyze the process of flowery black tea, including green making,rolling,fermentation and drying. The results showed that W2 W,W5 S,W1 W and W1 S were the main identification sensors for the characteristic flavor of flowery black tea,and the change of response value of the electronic nose sensor was basically consistent with the perception of aroma concentration. The results of principal component analysis,linear discriminant analysis and loading analysis showed that the flavor of flowery black tea varies greatly during processing. The electronic nose system can distinguish samples from each stage and has a certain trend of change. Therefore,the electronic nose system could be used for non-destructive testing in the processing of flowery black tea,which was helpful to promote the standardization process of tea processing.
In order to study the application of electronic nose system in the processing of flowery black tea. The electronic nose was used to detect and analyze the process of flowery black tea, including green making,rolling,fermentation and drying. The results showed that W2 W,W5 S,W1 W and W1 S were the main identification sensors for the characteristic flavor of flowery black tea,and the change of response value of the electronic nose sensor was basically consistent with the perception of aroma concentration. The results of principal component analysis,linear discriminant analysis and loading analysis showed that the flavor of flowery black tea varies greatly during processing. The electronic nose system can distinguish samples from each stage and has a certain trend of change. Therefore,the electronic nose system could be used for non-destructive testing in the processing of flowery black tea,which was helpful to promote the standardization process of tea processing.
引文
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[12]朱丹实,吕佳煜,赵丽红,等.基于电子鼻技术研究保鲜方法对鲜切菠萝贮藏品质的影响[J].食品工业科技,2015,36(12):324-327,336.
[13]惠国华,厉鹏,吴玉玲,等.基于电子鼻系统的水果腐败过程表征方法[J].农业工程学报,2012,28(6):264-268.
[14]潘芝涵.武夷水仙茶不同加工工艺对品质影响的研究[D].昆明:云南农业大学,2017.
[2]罗莲凤,梁光志,阳景阳,等.4个乌龙茶品种在广西西南部适制花香型红茶研究[J].中国园艺文摘,2017,33(12):18-19,27.
[3]黄怀生,银霞,赵熙,等.花香型工夫红茶加工研究[J].茶叶通讯,2015,42(3):21-24.
[4]陈凤月,潘玉华,黄先洲.金观音加工花香坦洋工夫红茶的萎凋技术[J].蚕桑茶叶通讯,2014(4):33-35.
[5]吴国宏.花香红碎茶加工工艺及品质形成研究[D].昆明:四川农业大学,2012.
[6]吴晓新.浅谈传统花香型铁观音的制作工艺[J].福建茶叶,2014,36(3):26-27.
[7]石渝凤,邸太妹,杨绍兰,等.花香型红茶加工过程中香气成分变化分析[J].食品科学,2018,39(8):167-175.
[8]何鲁南,赵苗苗,蔡昌敏,等.电子鼻技术对不同贮藏地的普洱茶香气分析[J].西南农业学报,2018,31(4):717-724.
[9]吴亮亮,张丹丹,叶小辉,等.电子鼻在对名优茉莉花茶香气评价中的应用[J].福建茶叶,2016,38(6):5-6.
[10]杨国一,张丹丹,邱虎红,等.基于电子鼻和电子舌技术对不同储存年份台式乌龙茶的识别分析[J].福建茶叶,2016,38(9):11-13.
[11]黄鹤,耿丽昌,陈博,等.基于电子鼻对不同发酵阶段蟹酱加热前后特征风味的分析[J].食品工业科技,2018,39(9):239-242,251.
[12]朱丹实,吕佳煜,赵丽红,等.基于电子鼻技术研究保鲜方法对鲜切菠萝贮藏品质的影响[J].食品工业科技,2015,36(12):324-327,336.
[13]惠国华,厉鹏,吴玉玲,等.基于电子鼻系统的水果腐败过程表征方法[J].农业工程学报,2012,28(6):264-268.
[14]潘芝涵.武夷水仙茶不同加工工艺对品质影响的研究[D].昆明:云南农业大学,2017.