电子鼻技术在不同厂家特种茉莉花茶香气判别中的应用研究

Application of electronic nose technology in aroma discrimination of special-typed jasmine tea

中文关键词:  特种茉莉花茶  电子鼻  主成分分析  Fisher判别

英文关键词:special-typed jasmine tea  electronic nose  principal component analysis  Fisher discriminant

中文摘要:

      目的 探讨iNose型电子鼻在区分和判别特种茉莉花茶香气的可行性和效果。方法 以福州特种茉莉花茶为对象, 以iNose型电子鼻传感器的响应值为指标, 对不同厂家、不同外形的特种茉莉花茶进行判别分析。结果 主成分分析结果显示, 两个厂家的成品茉莉花茶能够被有效区分; 同一厂家不同外形成品茶间香气风格相近, 故区分不明显; 窨制过程样与成品茶的香气品质存在差异, 故被有效地区分。电子鼻响应值能够实现对同一外形不同厂家间、不同窨次间的区分, 但区分效果因外形而异。Fisher判别分析显示, 本文建立的判别函数, 其回代验证正判率达到100.0%, 交叉验证正判率为86.1%。结论 电子鼻技术可用于特种茉莉花茶香气品质的区分和识别, 可为茉莉花茶窨制工艺、产品质量控制模型的建立提供理论依据。

英文摘要:

      Objective To discuss the feasibility and effects of distinguishing and discriminating special-typed jasmine tea by iNose electronic nose technology. Methods With the Fuzhou special jasmine flower tea as the object, response values of iNose electronic nose sensors were used as variables to discriminate special-typed jasmine tea of different shapes from different manufacturers. Results The principal component analysis showed that finished jasmine tea products from 2 manufacturers could be distinguished effectively, while because of the similar aroma flavor, finished jasmine tea products with different shapes from the same manufacturer could not be distinguished distinctly. On the contrary, aroma qualities were differences between being-scented and finished jasmine tea products, so they could be distinguished effectively. Moreover, response values of the electronic nose achieved to separate samples with the same shape from different manufacturers and different scented times, whose effect varied with their shapes. Fisher discrimination analysis showed that the discriminant function established in this paper could achieve a positive discrimination rate of 100% and 86.1% in the retrospective validation and the cross validation, respectively. Conclusion Electronic nose technology can be applied in identification of aroma qualities of jasmine tea, which provides a theoretical basis for jasmine tea scenting procedures and establishment of product quality control model.