茶叶科学 ›› 2023, Vol. 43 ›› Issue (6): 733-746.doi: 10.13305/j.cnki.jts.2023.06.011
• 综述 • 下一篇
邹丹1, 尹小丽1,*, 谷惠文2, 龙婉君3, 付海燕3, 佘远斌4
收稿日期:
2023-09-04
修回日期:
2023-11-09
出版日期:
2023-12-15
发布日期:
2024-01-08
通讯作者:
*yinxiaoli@yangtzeu.edu.cn
作者简介:
邹丹,女,硕士研究生,主要研究方向为食品质量安全与真实性检测。
基金资助:
ZOU Dan1, YIN Xiaoli1,*, GU Huiwen2, LONG Wanjun3, FU Haiyan3, SHE Yuanbin4
Received:
2023-09-04
Revised:
2023-11-09
Online:
2023-12-15
Published:
2024-01-08
摘要: 茶叶品质等级是决定茶叶销售价格的重要参考指标,但市场上茶叶等级虚标现象时有发生,严重损害消费者权益。目前,茶叶等级主要是通过感官审评进行评定。感官审评经过长期的发展已形成了较为统一的标准,但存在一定的主观性。为了更准确、客观地评价茶叶等级,研究人员发展了系列茶叶等级量化评价方法。鉴于茶叶等级评价的重要现实意义,综述了近年来应用广泛的仿生传感智能感官检测技术、特定化学成分检测技术和代谢组学技术在茶叶等级量化评价中的研究现状,分析其在茶叶等级评价中面临的关键问题和挑战,并进行了展望,对茶叶品质的客观、科学、规范化评价与质量控制具有积极的指导意义。
中图分类号:
邹丹, 尹小丽, 谷惠文, 龙婉君, 付海燕, 佘远斌. 茶叶等级量化评价方法研究进展[J]. 茶叶科学, 2023, 43(6): 733-746. doi: 10.13305/j.cnki.jts.2023.06.011.
ZOU Dan, YIN Xiaoli, GU Huiwen, LONG Wanjun, FU Haiyan, SHE Yuanbin. Research Progress of Quantitative Evaluation Methods for Tea Grade[J]. Journal of Tea Science, 2023, 43(6): 733-746. doi: 10.13305/j.cnki.jts.2023.06.011.
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