Method for rapidly identifying Pu'er tea storage year based on gustation information

Abstract

The invention discloses a method for rapidly identifying Pu'er tea storage year based on gustation information. The method for rapidly identifying Pu'er tea storage year comprises at room temperature,detecting the gustation information of Pu'er tea stored at different years by utilizing a sensor type electronic tongue, so as to realize identification on the Pu'er tea storage year. The provided identification method is simple in sample pretreatment, free of organic solvents in the whole experiment process, high in safety, rapid in detection speed, and high in identification accuracy. The instrument can continuously work, and the method is relatively suitable for continuous real-time detection, and is convenient for large-scale popularization application. The method is simple in operation, helps to realize rapid qualitative quantitative analysis on Pu'er tea stored at different years by taking gusatation information as indexes, and is a novel, objective and accurate method for identifying Pu'er tea storage years.

Description

technical field [0001] The invention belongs to the field of food, and relates to a method for identifying the storage age of Pu'er tea, in particular to a method for quickly identifying the age of Pu'er tea based on taste information. Background technique [0002] Pu'er tea is a unique tea in my country, and it has important health effects such as anti-oxidation and blood fat reduction. According to the different crafts, it can be divided into Pu'er raw tea and Pu'er cooked tea. Since Puer tea is a post-fermented tea, tea polyphenols, the unique components of Puer tea, undergo a series of transformations under the action of microorganisms and enzymes, which directly or indirectly affect the quality of Puer tea, so that the quality of Puer tea increases with the extension of storage years. Therefore, the price of Pu'er tea in different storage years varies greatly. Although the industry generally agrees that there is a certain negative correlation between the tea polypheno...

AI Technical Summary

Problems solved by technology

Although the industry generally agrees that there is a certain negative correlation between the tea polyphenol content of Pu-erh tea and the storage year, there is no unified standard to use this theory to evaluate the storage year of Pu-erh tea.

Therefore, at present, the identification of the quality of Pu-erh tea mainly relies on sensory evaluation, which is highly subjective and easily affected by external factors, and cannot be truly objective and absolutely standardized.

In addition, sensory evaluation requires the experience and professional quality of reviewers, which also limits the promotion and popularization of the method.

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