茶叶香气质量的电子鼻检测条件筛选研究

通过比较不同茶样量、茶水比、水浴温度和时间条件下茶叶的香气特点,确定了茶粉法、喷雾法和叶底法的方法参数。以茶汤法为对照,对这3种条件下的茶叶香气进行电子鼻检测分析,结果表明,茶粉法条件下(过28目筛的茶粉0.5 g于10 ml钳口瓶中,茶水比1∶1.5,35℃温浴15 min),电子鼻不同传感器的响应值较高,重复性较好,并能够良好地反映感官评审结果,较好地区分不同等级龙井茶香气质量差异,明显好于其他3种方法。

Screening Research on Electronic Nose Detection Conditions of Tea Aroma Quality

Detection parameters of tea powder method, spray method and tea leave waste method were obtained by comparing the tea aroma characteristics in different conditions of tea weight, proportion of tea to water, temperature and time of water bath. With tea infusion method as the control, tea aroma was analyzed by electronic nose with the three methods. The results showed that： With tea powder method （0.5 g of tea powder which can get through 28-mesh sieve was put into 10ml jaw bottle, proportion of tea to water being 1： 1.5, water bathed 15 min at 35 ℃ ）, the response values of electronic nose sensors were higher and the reproducibility was better. It also could well reflect the sensory evalua- tion result and better distinguish difference of tea aroma quality between different levels of Longjing tea. It is obviously better than the other three methods.