Distinguishing method of dark green tea producing areas based on chemical components

Abstract

The invention discloses an identification method of dark green tea producing areas based on chemical components. The distinguishing method comprises the following steps: selecting dark green tea varieties in a plurality of producing areas as standard samples, testing the content of chemical components of the standard samples, performing principal component analysis, selecting maximum weighted chemical components in principal components as distinguishing factors, taking the distinguishing factors as independent variables, calculating the squared euclidean distance between the standard samples in the same producing area, obtaining the range of the squared euclidean distance between the standard samples, testing the content of chemical components of the distinguishing factors of samples to be tested again, respectively calculating the squared euclidean distance between the samples to be tested and the standard samples in five producing areas, comparing the results with the range of the squared euclidean distance, judging the producing areas of the samples to be tested. Compared with the prior art, the distinguishing method disclosed by the invention can realize 97% effective distinguishing of dark green tea in different producing areas, and an objective and reliable classification method is provided for classifying dark green tea.

Description

technical field [0001] The invention relates to the technical field of tea identification, in particular to a method for identifying the origin of black tea based on chemical components. Background technique [0002] Dark tea is one of the six major teas in my country. Its primary processing process includes four procedures: greening, rolling, fermenting and drying, among which fermenting is the key process to form the quality of black tea. During the long-term heaping process, microorganisms participate in the transformation of substances in the tea leaves, and a series of complex chemical reactions occur through the compounds in the tea leaves, forming the unique flavor characteristics of dark tea. The quality of dark tea from different origins is somewhat similar. Therefore, higher requirements are put forward for the method of distinguishing the origin of black tea. [0003] At present, the distinction of dark tea from different origins is mainly based on sensory evalua...

AI Technical Summary

Problems solved by technology

The sensitivity of sensory organs is easily changed by the interference of external factors, thus affecting the accuracy of sensory evaluation

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