摘要
感官品评是茶叶品质评价的通常方法,可直接反应人的感受及对产品的质量要求,但具有一定的主观性。理化检测比较客观、准确,但只能说明茶叶的成分组成和结构,不能反应茶叶的整体品质。以传感器和多元统计分析技术为核心的智能感官分析技术可在一定程度上模拟人的感官给出有关茶叶香气、滋味和外质的评判结果和指纹信息。本文剖析了智能感官系统的基本原理,综述了智能感官分析技术在茶叶品质检测中的国内外研究进展,分析了最新的动态和研究中的不足,并对该技术的发展和进一步的研究进行了展望。
Sensory analysis is a general method for evaluating tea quality. It can directly reflect product quality requirements of human being by sensory perception, but to some extent subjectivity. Physical and chemical tests are objective and accurate, but unable to appreciate the total quality of tea. Intelligent sensory analysis containing sensors and multi-statistical analysis is a core technique, which can simulate human sensory perception to provide finger information and evaluation results relative to appearance, taste and aromatic smell of tea. In this paper, principles for intelligent sensory system are elucidated and current progress in tea quality evaluation using intelligent sensory system is reviewed. Therefore, problems in current inte/ligent sensory analysis are discussed, which can provide future suggestions on intelligent sensory analytical technology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第19期351-355,共5页
Food Science
基金
中国博士后科学基金资助项目(20080440614)
关键词
智能感官分析
茶叶品质
检测
intelligent sensory analysis
tea quality
evaluation
作者简介
史波林（1981-），男，博士后，研究方向为感官分析智能信息。E-mail．shibl@cnis．gov．cn
通讯作者：尹京苑（1955-），男，教授，博士，研究方向为食品安全与信息技术。E-mail：jyyin@staff．shu．edu．cn
