A method for rapidly identifying the storage age of Pu-erh tea based on taste information

Abstract

The invention discloses a method for rapidly identifying Pu'er tea of ​​different storage years based on taste information. The method for identifying the storage year of the Pu'er tea of ​​the present invention is to use a sensor-type electronic tongue at room temperature to detect the taste information of the Pu'er tea of ​​different storage years, so as to realize the identification of the storage year of the Pu'er tea. The identification method provided by the invention has simple pretreatment of samples; no organic solvent in the whole experimental process, high safety; fast detection speed; high identification accuracy, and the instrument can operate continuously, which is more suitable for continuous and real-time detection, and is convenient for large-scale promotion application. The invention is easy to operate, realizes rapid qualitative and quantitative analysis of Pu'er tea with different storage years by using taste information as an index, and provides a novel, objective and accurate method for identifying the age of Pu'er tea.

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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