摘要
本文将香露兜和绿茶按照7种不同比例混合,不同时间进行处理,采用电子舌对其滋味进行定性分析。结果表明:电子舌的主成份分析图可以将不同比例和不同处理的香露兜绿茶明显区分开,结合香露兜绿茶感官审评结果,认为电子舌可以对不同配比香露兜绿茶进行识别。
This text use Pandanus amaryllifolius Roxb and green tea according to mixing of 7 kinds of different proportions,deal with different time,adopt the electronic tongue to carry on qualitative analysis to its flavour.The result shows the PCA picture of electronic tongue can obviously distinguish different treatment and proportion the green tea of Pandanus amaryllifolius Roxb.With the combine of the sense organ examines the green tea of Pandanus amaryllifolius Roxb.Think electronic tongue can discern the green tea of Pandanus amaryllifolius Roxb of different matching.
出处
《热带农业科学》
2011年第7期70-74,共5页
Chinese Journal of Tropical Agriculture
基金
海南省重点科技项目"特色热带作物产品加工关键技术研究"(No.KJXM20100003)
关键词
香叶露兜
绿茶
电子舌
主成分分析(PCA)
Pandanus amaryllifolius Roxb
green tea
electronic tongue
principal composition analysis（PCA）
