基于近红外光谱技术的白茶3种典型感官滋味特征属性定量评价模型研究

doi:10.13305/j.cnki.jts.2018.03.010

Abstract

Abstract: In this study, tea taste-quality evaluations and attribution analysis were performed in white teas of different producing areas, tea types and storage times. The potential of near infrared spectroscopy (NIRS) in determining taste-attributes of white tea was also evaluated. The results showed that sweet, mellow and brisk tastes were the main aspects of taste-quality evaluation in white teas. Increasing of post-oxidation degrees could significantly enhance the sweet, mellow and brisk tastes of white tea with the same leave materials and processing technology. Near infrared spectroscopy (NIRS) was used to develop four models correlating spectral data to general taste-characteristics and its individual attributes (sweet, mellow, brisk tastes and post-oxidation characteristics). The four optimized models based on near infrared spectroscopy-partial least squares (NIRS-PLS) had considerable potential for taste-quality evaluation with correlation coefficient of calibration (R_c) ranging from 0.837 to 0.987 and that of prediction (R_p) ranging from 0.748 to 0.888, which suggested that fast taste-attribute evaluation of white tea could be achieved by NIRS-PLS.

Key words: white tea, taste-quality attributes, near infrared spectra, partial least squares

CLC Number:

FAN Fangyuan, YANG Mengxuan, GONG Shuying, GUO Haowei, ZHANG Kaiqi, LI Chunlin TANG Yi. Quantitative Evaluation of Taste-characteristic Attributes in Three White Tea Based on Near Infrared Spectroscopy[J]. Journal of Tea Science, 2018, 38(3): 296-304.

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Quantitative Evaluation of Taste-characteristic Attributes in Three White Tea Based on Near Infrared Spectroscopy

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