CAJ | 학술논문

目的：以电子鼻技术对不同加工工艺的工夫红茶进行香气归类并对各评价方法优劣进行探讨。方法以碧香早为原材料，对工夫红茶传统加工工艺进行研制改进，将萎凋叶进行紫外光照射、做青实验处理，发酵叶添加外源茶汁发酵，对所获得的各实验处理冷冻样及成品茶进行电子鼻分析。结果电子鼻6种传感器中， P40/1、T70/2、PA/2、P30/1等4种传感器对茶叶香气测定的贡献率较大；判别因子分析(DFA)比主成分分析(PCA)更能有效的区分不同工夫红茶样品。结论选用电子鼻不同传感器及相应的统计分析方法，可以对工夫红茶加工不同阶段的香气进行归类，并加以区分。
목적：이전자비기술대불동가공공예적공부홍다진행향기귀류병대각평개방법우렬진행탐토。방법이벽향조위원재료，대공부홍다전통가공공예진행연제개진，장위조협진행자외광조사、주청실험처리，발효협첨가외원다즙발효，대소획득적각실험처리냉동양급성품다진행전자비분석。결과전자비6충전감기중， P40/1、T70/2、PA/2、P30/1등4충전감기대다협향기측정적공헌솔교대；판별인자분석(DFA)비주성분분석(PCA)경능유효적구분불동공부홍다양품。결론선용전자비불동전감기급상응적통계분석방법，가이대공부홍다가공불동계단적향기진행귀류，병가이구분。
ObjectiveIn order to classifyaroma clustering of Gongfu black tea by different procession methods and discuss the advantages and disadvantages of each evaluation methods using electronic nose techniques.MethodsBixiangzao was used as raw materials for processing Gongfu black tea by improved processing techniques, including UV irradiation, rotating treatments, adding exogenous tea juice to fermenting leaves, then electronic nose analysis method was applied to evaluate aroma clustering of Gongfu black tea’s treatment frozen samples and theirs end-products which produced by novel techniques.ResultsThe result showed that P40/1, T70/2, PA/2, and P30/1 decided the largest tea aroma contribution in 6 sensor transducers. The discriminant factor analysis (DFA) was more effective than principal component analysis (PCA) to distinguish different Gongfu black tea samples.ConclusionIt could be chosen suitable electronic nose sensor transducers and corresponding statistic methods to evaluate aroma clustering of Gongfu black tea in different processing methods, and could obtain a clear classification.