基于电子鼻和电子舌的洞庭(山)碧螺春茶冲泡条件优化

Optimization of brewing conditions for Dongting (mountain) Biluochun tea based on electronic nose and electronic tongue

中文关键词:  碧螺春  电子鼻  电子舌  主成分分析  线性判别分析

英文关键词:Biluochun tea  electronic nose  electronic tongue  principal component analysis  linear discriminant analysis

中文摘要:

      目的 探究洞庭(山)碧螺春茶水最佳冲泡条件。方法 采用电子鼻和电子舌技术对茶汤气味和滋味进行检测与分析, 对不同茶水比(1:30、1:50、1:75、1:150, g:mL)、冲泡时间(1、2、4、8 min)以及冲泡温度(40、60、80、100 ℃)条件下进行电子鼻和电子舌检测, 结果响应值进行雷达图分析(radar chart analysis, RCA)、主成分分析(principal components analysis, PCA)和线性判别分析(linear discriminant analysis, LDA)。结果 碧螺春茶在茶水比为1:50 (g:mL)、冲泡时间为4 min、冲泡温度为80 ℃的冲泡条件下, 滋味与气味均达到最佳。结论 不同冲泡条件下碧螺春茶茶汤气味与滋味均有不同, 综合两者分析, 得到碧螺春茶最佳冲泡条件。

英文摘要:

      Objective To explore the optimal brewing conditions for the Dongting (mountain) Biluochun tea in Suzhou. Methods Electronic nose and electronic tongue technology had been used to detect and analyze the aroma and taste of the tea soup. Detection with electronic nose and electronic tongue had been conducted under different tea-to-water ratios (1:30, 1:50, 1:75, 1:150, g:mL), brewing times (1, 2, 4, 8 min), and brewing temperatures (40, 60, 80, 100 ℃). The response values were analyzed using radar chart analysis (RCA), principal components analysis (PCA), and linear discriminant analysis (LDA). Results Biluochun tea had reached its optimal taste and aroma under the brewing conditions of a tea to water ratio of 1:50 (g:mL), a brewing time of 4 minutes, and a brewing temperature of 80 ℃. Conclusion Under different brewing conditions, the aroma and taste of Biluochun tea soup are different. Based on the analysis of both, the optimal brewing conditions for Biluochun tea are obtained.