一种基于改进模糊综合评判法的茶叶感官品质评价方法
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摘要
选取外形、香气、汤色、滋味、叶底等五个指标组成茶叶感官评价指标体系,运用改进三角模糊数的层次分析法对其赋权,采用普通矩阵乘法运算代替模糊矩阵乘法运算的改进模糊综合评判法构建茶叶感官质量评定模型,并用该模型对这三种不同品牌茶叶的感官品质进行评价,得出其感官品质优劣的排序,其结果与实验仪器分析结果基本一致,表明该方法具有一定的应用价值.
Five indexes,such as appearance,aroma,soup,taste and leaf base,are selected to form a system of sensory evaluation indicators for tea,and are empowered by the analytic hierarchy process of improving triangular fuzzy numbers.Using the improved fuzzy comprehensive evaluation method of the general matrix multiplication instead of the fuzzy matrix multiplication to construct the sensory quality evaluation model of tea,and using the model to evaluate the sensory quality of the three different brands of tea,the ranking of the sensory quality is obtained.The results are consistent with those of experimental instruments,which shows that the method has certain application value.
Five indexes,such as appearance,aroma,soup,taste and leaf base,are selected to form a system of sensory evaluation indicators for tea,and are empowered by the analytic hierarchy process of improving triangular fuzzy numbers.Using the improved fuzzy comprehensive evaluation method of the general matrix multiplication instead of the fuzzy matrix multiplication to construct the sensory quality evaluation model of tea,and using the model to evaluate the sensory quality of the three different brands of tea,the ranking of the sensory quality is obtained.The results are consistent with those of experimental instruments,which shows that the method has certain application value.
引文
[1]陆松侯,施兆鹏.茶叶审评与检验(第4版)[M].北京:中国农业出版社,2010.
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[5]陈晏安.不同生活型态消费者乌龙茶消费行为分析---以广州消费者为例[D].福建农林大学硕士学位论文,2013.
[6]宛晓春.中国茶谱[M].北京:中国林业出版社,2007:15-22.
[7]童华荣,金孝芳,龚雪莲.茶多酚感官性质及其对茶叶涩味的影响[J].茶叶科学,2006,26(2):79-86.
[8]程焕.红茶与绿茶感官品质与其化学组分的相关性[J].农业工程学报,2012,28(增刊1):375-380.
[9]史波林,赵铺,支瑞聪,等.应用电子鼻判别西湖龙井茶香气品质[J].农业工程学报,2011,27(S2):302-306.
[10]于慧春,王俊.电子鼻技术在茶叶品质检测中的应用研究[J].传感技术学报,2008,21(5):748-752.
[11]BORAH S,HINES E L,LEESON M S,et al.Neural Network Based Electronic Nose for Classification of Tea Aroma[J].Sensing and Instrumentation for Food Quality and Safety,2008,2(1):7-14.
[2]韩北忠,童华荣.食品感官评价[M].北京:中国林业出版社,2009.
[3]陈躬瑞,陈躬瑞,林惠玉,等.武夷岩茶的感官定量描述分析[J].中国食品学报,2013(7):222-228.
[4]金孝芳,罗正飞,童华荣.绿茶茶汤中主要滋味成分及滋味定量描述分析的研究[J].食品工业科技,2012,33(7):343-346.
[5]陈晏安.不同生活型态消费者乌龙茶消费行为分析---以广州消费者为例[D].福建农林大学硕士学位论文,2013.
[6]宛晓春.中国茶谱[M].北京:中国林业出版社,2007:15-22.
[7]童华荣,金孝芳,龚雪莲.茶多酚感官性质及其对茶叶涩味的影响[J].茶叶科学,2006,26(2):79-86.
[8]程焕.红茶与绿茶感官品质与其化学组分的相关性[J].农业工程学报,2012,28(增刊1):375-380.
[9]史波林,赵铺,支瑞聪,等.应用电子鼻判别西湖龙井茶香气品质[J].农业工程学报,2011,27(S2):302-306.
[10]于慧春,王俊.电子鼻技术在茶叶品质检测中的应用研究[J].传感技术学报,2008,21(5):748-752.
[11]BORAH S,HINES E L,LEESON M S,et al.Neural Network Based Electronic Nose for Classification of Tea Aroma[J].Sensing and Instrumentation for Food Quality and Safety,2008,2(1):7-14.