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Method for performing sensory evaluation on tea by adopting near infrared spectrum

A technology of near-infrared spectroscopy and sensory evaluation, which is applied in the field of sensory evaluation of tea using near-infrared spectroscopy to achieve accurate measurement data and avoid subjective errors

Inactive Publication Date: 2014-04-23
GUIZHOU ACADEMY OF TESTING & ANALYSIS +3
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a method for quickly and accurately evaluating tea quality by using near-infrared spectroscopy instead of professional tea tasters for the defects of existing evaluation methods

Method used

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  • Method for performing sensory evaluation on tea by adopting near infrared spectrum
  • Method for performing sensory evaluation on tea by adopting near infrared spectrum
  • Method for performing sensory evaluation on tea by adopting near infrared spectrum

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Embodiment Construction

[0020] Measure the NIR spectrum of a certain number of representative standard samples, and use special chemometric software to establish a mathematical model between the NIR spectrum and the component content; the verified and confirmed mathematical model can be Directly used for routine analysis of samples.

[0021] (1) Preparation of tea samples: Collect a certain number of representative finished tea samples, 200 grams each, number them, put them in aluminum foil sample bags, seal and refrigerate;

[0022] (2) Acquisition of near-infrared spectra: Based on the Workflow setting standard workflow (SOP) and analysis methods, the diffuse reflectance spectra and transmission spectra of tea samples are collected, see attached figure 2 ;

[0023] The specific method is to place the tea samples in a quartz opening sample cup (4.78cm in diameter) dedicated to near-infrared instruments, and rotate the sample cup during collection to reduce the error caused by sample inhomogeneity....

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Abstract

The invention discloses a method for performing sensory evaluation on tea by adopting a near infrared spectrum. The method is characterized by comprising the following steps: (1) preparing tea samples, namely collecting tea samples, numbering the tea samples, filling an aluminum foil sample bag with the tea samples, sealing and refrigerating; (2) acquiring the near infrared spectrum, namely acquiring a diffuse reflection spectrum chart of the tea sample and a transmission spectrum chart of tea soup of the tea sample based on Workflow setting SOP (Standard Operation Process) and analysis method; (3) preprocessing the diffuse reflection spectrum chart, namely performing first-order or second-order derivative+Norris noise filtering processing on the spectrum chart, wherein the transmission spectrum chart does not need to be preprocessed; (4) establishing a model, namely establishing a mathematical model between the evaluation data of the same tea sample measured by the near infrared spectrum chart and the sensory organ of a tea analyst by using TQAnalyst 7.1 spectrum analysis chemometrics software; and (5) verifying the model, namely measuring a novel tea sample on a near infrared instrument according to a method which is identical to the step (2), measuring by using the sensory model established in the step (4), and comparing with the result measured by the tea analyst according to a national standard method.

Description

technical field [0001] The invention relates to a method for sensory evaluation of tea, in particular to a method for sensory evaluation of tea by using near-infrared spectroscopy. Background technique [0002] Tea evaluation (sensory evaluation) is a practical technology to identify the quality of tea through the senses. The quality of tea is mainly identified by human senses (sight, smell, taste, touch). general method. The sensory evaluation of tea includes five items: appearance, soup color, aroma, taste, and leaf bottom, referred to as "five factors". [0003] GB / T23776-2009 "Tea Sensory Evaluation Method" for review. However, the sensory evaluation is easily affected by factors such as the reviewers' physiological conditions, work experience, environmental conditions, and personal preferences. Different reviewers or the same reviewer may evaluate the same tea under different physiological and environmental conditions. There are often some differences in the results ...

Claims

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Application Information

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IPC IPC(8): G01N21/3563G01N21/359
Inventor 陆洋金循周国兰周涛陈蓓蓓谭世喜周婷婷
Owner GUIZHOU ACADEMY OF TESTING & ANALYSIS
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