差异程度检验法在眉茶审评中的应用

为解决传统茶叶感官审评方法所呈现的结果具有一定的局限性与模糊性的缺点，同时为感官分析软件眉茶感官分析系统的开发提供思路与方法，尝试引用差异程度检验法应用于眉茶感官审评，将茶样与参照样在条索、色泽、整碎、净度、香气、滋味、汤色和叶底8个感官审评因子的差异程度进行量化，制作差异程度分值表。根据茶样感官审评因子分值绘制眉茶差异程度评分雷达图，并采用方差分析验证差异程度法审评结果。结果表明，在传统感官审评的基础上引入差异程度检验法（DOD），可完善传统感官审评方法中存在的不足，为更好地评价和区分茶叶的品质提供科学的分析依据。

Application of difference degree test in the sensory evalution of mee tea

In order to make up the defect of the traditional tea sensory evaluation report with certain limitations and ambiguities, and provides ideas and methods for the development of sensory analysis software in mee tea sensory analysis system, the degree of difference (DOD) test method was attempted to introduce in mee tea sensory evaluation. The degree of difference between the mee tea sample and the standard sample was quantified to make the table of degree of difference. According to the scores of sensory evaluation factors of mee tea samples, the radar chart of mee tea degree of difference score was drawn, and the variance analysis was used to verify the evaluation results of degree of difference test method. The results showed that the introduction of the degree of difference test on the basis of traditional sensory evaluation can eliminate the existing deficiencies in the traditional method of sensory evaluation and provide a scientific basis for better evaluation and differentiation of tea quality.