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

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 ...

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

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