茉莉花茶的品质评定与价格判别.pdf

茉莉花茶的品质评定与价格判别.pdf浙江大学学报┮涤肷蒲О 41(5)5775852015
Journal 日 UniverSity(Agric&Life
://
E :甧. DoI103785jissn10089209201409232
茉莉花茶的品质评定与价格判别
张俊唬ㄊ缬,唐德松庞北騆 314
(13l005823l0016
33100084545300)
摘要以茉莉花茶为研究对象,采用审评冲泡法和全量浸提法,通过因子分析和判别分析建立基于化学成分的品
:通过因子分析,审评冲泡法和全量浸提法分别得到累积解释变异量这
9182593858551
法和全量浸提法均得到醣匆端判别函数,%,交叉验证总正判率分
8488132
关键词茉莉花茶; 因子分析;判别分析; 审评冲泡法;全量浸提法
S5711 文献标志码 A
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SummaIy 猻 tea a product scented 瑆 popular Chinese
tea . Until , tea quality still depends the sensory , which
potentially and phyicaland tasters necessary
for objective and methods for quaty and . and
are statistical methods natural science, economicssociology and other
. There about application these two methods tea quaIity
“ the 瑅 and grade teaIn paperfactor and
for quality and price jasmine-scented pared the sensory ,
usual get tea for tea quality , which a and
consuming . the present paper brewing for sensory was the price
studyaiming simplifying the for preparing tea .
0ne hundred and samples 猻 tea price ranging 3 000 RMB per
(cAR23)
。通信作者:OooOO00344240965)Tel+8657188982519Emailshuygong@
甧.;o000o002130