食品与发酵工业 >

2022 , Vol. 48 >Issue 24: 139 - 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033096

研究报告

黄金茶绿茶风味轮及滋味分类模型的构建

  • 欧阳建 ,
  • 黄纯勇 ,
  • 李适 ,
  • 李娟 ,
  • 彭忠 ,
  • 欧行畅 ,
  • 王英姿 ,
  • 刘洋 ,
  • 刘仲华 ,
  • 黄建安
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  • 1(国家植物功能成分利用工程技术研究中心,湖南农业大学茶学教育部重点实验室,省部共建植物功能成分利用协同创新中心,湖南 长沙,410128)
    2(湘西自治州湘农大茶产业研究院,湖南 湘西,416099)
第一作者：博士研究生(刘仲华教授和黄建安教授为共同通信作者,E-mail:zhonghua-liu-ms@hunau.edu.cn;jian7513@sina.com)

收稿日期: 2022-07-25

  修回日期: 2022-08-19

  网络出版日期: 2023-01-06

基金资助

财政部和农业农村部:国家现代农业产业技术体系资助(CARS-23);湘西自治州湘农大茶产业研究院项目资助(2021kjc-js161);湘财农指[2021]62号;湘财农指[2021]15号

收起

Construction of flavor wheel and taste classification model for Huangjincha green tea

  • OUYANG Jian ,
  • HUANG Chunyong ,
  • LI Shi ,
  • LI Juan ,
  • PENG Zhong ,
  • OU Xingchang ,
  • WANG Yingzi ,
  • LIU Yang ,
  • LIU Zhonghua ,
  • HUANG Jianan
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  • 1(National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Key Lab of Education Ministry of Hunan Agricultural University for Tea Science, Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
    2(Xiangnong University Tea Industry Research Institute, Xiangxi 416099, China)

Received date: 2022-07-25

  Revised date: 2022-08-19

  Online published: 2023-01-06

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摘要

为探究以黄金茶理化成分对滋味类型判别的可靠性,对52个湖南湘西州黄金茶绿茶进行了感官审评和理化成分检测,并构建了黄金茶绿茶风味轮和滋味类型贝叶斯(Bayes)预测模型。结果表明,感官审评可将黄金茶分为醇厚型、鲜爽型和其他型3种滋味类型;同时以茶叶理化成分为基础,主成分分析和二阶聚类分析的结果与茶叶感官审评分类结果一致;预测模型对滋味分类具有较高的准确性,其自身验证的正确率为100%,交叉验证的正确率为89.74%,外部验证正确率为92.31%,可用于黄金茶绿茶滋味类型的判别分析。该研究为黄金茶绿茶提供了一种有效的滋味类型量化方法。

关键词： 黄金茶绿茶; 滋味; 风味轮; 理化成分; 判别模型

本文引用格式

欧阳建 , 黄纯勇 , 李适 , 李娟 , 彭忠 , 欧行畅 , 王英姿 , 刘洋 , 刘仲华 , 黄建安 . 黄金茶绿茶风味轮及滋味分类模型的构建[J]. 食品与发酵工业, 2022 , 48(24) : 139 -146 . DOI: 10.13995/j.cnki.11-1802/ts.033096

Abstract

To investigate the reliability of the physical and chemical composition of Huangjincha to discriminate the taste types, sensory review and physical and chemical composition testing was conducted on 52 Huangjincha green teas in Xiangxi, Hunan province, and a Bayesian prediction model of Huangjincha green tea flavor wheel and taste types was constructed. Results showed that the sensory review could classify golden tea into three taste types: mellow, fresh, and other; meanwhile, the results of principal component analysis and second-order cluster analysis were consistent with the classification results of the tea sensory review based on the physical and chemical components of tea. The prediction model had high accuracy for taste classification, with the accuracy of its validation being 100%, the correct rate of cross-validation being 89.74, and the correct rate of external validation The accuracy of the prediction model was 100% for its validation, 89.74% for cross-validation, and 92.31% for external validation. This study provides an effective method to quantify the taste type of Huangjincha green tea.

Key words： Huangjincha green tea; taste; flavor wheel; physical and chemical components; discriminant model

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