Evaluation of taste quality of black tea based on electronic tongue technology
Objective To investigate the application of electronic tongue technology in the taste quality evaluation of black tea and explore the relationship between the results of electronic tongue evaluation and the sensory taste of artificial senses.Methods The black tea taste was evaluated by the taste and flavor scores of the electronic tongue sensors combined with the principal component analysis and clustering analysis.The results were compared with those of the artificial sensory taste.The correlation table of the taste of the radar map,taste level evaluation map,and the correlation table of sub-attributes tastes and sensory tastes were made.Results The classification results of tea samples by sensory taste were consistent with that by using the data measured by electronic tongue combined with the principal component analysis and clustering analysis.The tea samples of different categories had different taste characteristics,and thc umami flavor intensity with good taste was high with low intensity of bitter taste.There was a significant correlation between sub-attributes and taste.Conclusion The electronic tongue technology has a good application in thc cvaluation of the taste of black tea.It can distinguish tea samples with different taste levels qualitatively and provide the relative intensity scores of sourness,sweetness,bitterness,saltiness,and umami quantitatively.
NETL
NSTL
万方数据
维普
