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CN-122017131-A - Tea processing strategy determination method and related device based on chemical and sensory characteristics

CN122017131ACN 122017131 ACN122017131 ACN 122017131ACN-122017131-A

Abstract

The invention provides a tea processing strategy determining method and a related device based on chemical and sensory characteristics, and relates to the technical field of tea processing. The method comprises the steps of obtaining a tea sample, carrying out sensory evaluation on the tea sample, including subjective sensory evaluation and objective electronic sensory analysis, carrying out chemical composition analysis on the tea sample, including detection of nonvolatile compounds and volatile compounds, generating an analysis result by correlating chemical data with sensory attributes through multivariate statistical analysis based on the sensory evaluation and the chemical analysis result, determining optimized tea processing parameters including time, temperature or intensity parameters of a processing technology according to the analysis result, and scientifically optimizing the processing parameters by integrating the sensory evaluation and the chemical analysis and applying the multivariate statistical analysis correlation data.

Inventors

  • Lv Litang
  • Yao Xinzhuan
  • LI JIAYI
  • CHEN HUFANG
  • SU ZHONGQIANG
  • LUO CHAO
  • SHI GUOLI

Assignees

  • 贵州大学

Dates

Publication Date
20260512
Application Date
20251229

Claims (10)

  1. 1. A method of determining a tea processing strategy based on chemical and organoleptic properties, comprising: Obtaining a tea sample; Performing sensory evaluation on the tea sample, wherein the sensory evaluation comprises subjective sensory evaluation and objective electronic sensory analysis; carrying out chemical composition analysis on the tea sample, wherein the chemical composition analysis comprises detection of non-volatile compounds and volatile compounds; based on the sensory evaluation and the chemical analysis result, generating an analysis result by correlating chemical data with sensory attributes through multivariate statistical analysis; and determining optimized tea processing parameters including time, temperature or intensity parameters of the processing technology according to the analysis result.
  2. 2. The method of claim 1, wherein subjective sensory scores in the sensory evaluation are provided by receiving subjective feedback at a preset port, wherein the subjective sensory scores include scoring the appearance, color, aroma, taste and leaf base of the tea leaves, and wherein the objective electronic sensory analysis uses an electronic tongue and/or electronic nose device to quantify taste or aroma attributes of the tea leachate, including bitterness, umami, sweet, astringent indicators.
  3. 3. The method according to claim 1, wherein the detection of the non-volatile compounds in the chemical composition analysis comprises measuring catechin monomers, caffeine and theanine content by high performance liquid chromatography and quantitatively analyzing 17 free amino acid compositions by an amino acid analyzer, wherein the detection of the volatile compounds uses headspace solid-phase microextraction-gas chromatography-mass spectrometry combined technology to identify and quantify aroma active ingredients such as alcohols, aldehydes, esters, and calculates relative contents by peak area normalization.
  4. 4. The method of claim 1, wherein the multivariate statistical analysis comprises visualizing clusters and differences of chemical data using partial least squares discriminant analysis or principal component analysis and evaluating the relevance of chemical components to sensory scores by Mantel test or Spearman correlation coefficients, and wherein key difference components are screened based on variable importance projection values.
  5. 5. The method of claim 1, further comprising analyzing differential metabolites during tea processing using broad target metabonomics technology and identifying key metabolic pathways through KEGG enrichment analysis, and constructing a metabolite-sensory attribute correlation network based on weighted gene co-expression network analysis to verify the effectiveness of the processing strategy.
  6. 6. The method according to claim 1, wherein the optimized tea processing parameters are determined for a specific tea type, wherein the optimized parameters comprise a withering temperature of 20-28 ℃ and an enzymatic oxidation time of a yellowing process for yellow tea, and a deactivation temperature of 250-310 ℃ and a rolling time of 10-15 minutes and a drying step temperature of 80-70-60 ℃ for green tea.
  7. 7. The method of claim 1, wherein the method is applied to high-value utilization of summer and autumn tea resources, improves amino acid balance of summer tea and reduces bitter taste through processing optimization, and the analysis result is used for guiding cooperative regulation and control of spreading, enzyme deactivation, rolling and drying processes.
  8. 8. A tea processing strategy determination system based on chemical and organoleptic properties, comprising: The acquisition module is used for acquiring a tea sample; The sensory evaluation module is used for performing sensory evaluation on the tea samples, and comprises subjective sensory evaluation and objective electronic sensory analysis; The chemical generation analysis module is used for carrying out chemical generation analysis on the tea sample and comprises detection of nonvolatile compounds and volatile compounds; The analysis result module is used for generating an analysis result by correlating chemical data with sensory attributes through multivariate statistical analysis based on the sensory evaluation and the chemical analysis result; and the output module is used for determining optimized tea processing parameters according to the analysis result, including time, temperature or intensity parameters of the processing technology.
  9. 9. A computer device comprising a memory, a processor, which when executing computer instructions stored in the memory, performs the method of any one of claims 1 to 7.
  10. 10. A computer readable storage medium comprising instructions which, when run on a computer, cause the computer to perform the method of any one of claims 1 to 7.

Description

Tea processing strategy determination method and related device based on chemical and sensory characteristics Technical Field The application relates to the technical field of tea processing, in particular to a method and a related device for determining a tea processing strategy based on chemical and sensory characteristics. Background Tea is used as an important economic crop worldwide, the industrial scale of the tea is continuously enlarged, the global yield of 2024 reaches 705 ten thousand tons, and the tea is increased by over 70% compared with 2010, and China is used as the largest production country to lead the development of industry. Tea leaves can be classified into unfermented teas, semi-fermented teas and fully-fermented teas according to the degree of fermentation, wherein green tea is popular in asia and the world due to unique flavor and health value, and famous and excellent products such as West lake Longjing, biluochun and the like are enjoyed internationally. However, the traditional famous green tea production is highly dependent on spring raw materials, summer and autumn tea resources which occupy more than six annual output are excessive in accumulation of fresh leaf polyphenol substances and low in amino acid content due to high-temperature strong light climate, and the processed green tea has the quality defects of bitter taste, low fragrance and the like, so that serious resource waste and industrial benefit loss are caused. The current tea quality evaluation system mainly depends on a sensory evaluation method, and is completely based on subjective experience judgment of tea operators although the national standard specification is followed, and relates to the evaluation of dimensions such as appearance, soup color, aroma, taste, leaf bottom and the like. The process is easily influenced by individual preference of tea evaluating staff, environmental interference and physiological state fluctuation, and the reproducibility is obviously insufficient. Even if the evaluation is performed by the tea-evaluating division team trained in the profession, the tea-evaluating team still needs to be ground in for a long time to maintain the consistency of evaluation, and objective quantification and standardized evaluation are difficult to realize. In the field of chemical component analysis, although the indexes such as catechin, caffeine, free amino acid, volatile aroma components and the like can be accurately measured by the technologies such as high performance liquid chromatography, gas chromatography-mass spectrometry and the like, the mapping relation between chemical data and sensory quality is not systematically analyzed. The key processes such as fixation, rolling and the like have obvious cognition blank on the molecular mechanism of non-volatile substance conversion, so that the chemical analysis result cannot be effectively related to the actual sensory experience. The optimization of the processing technology depends on an experience trial method for a long time, lacks a scientific framework for multi-working-procedure cooperative regulation and control, and has insufficient adaptability to the raw materials of the summer and autumn tea. In the prior art, although an electronic tongue, an electronic nose and a metabonomics technology are tried to be introduced, a deep correlation model of chemical data and sensory attributes cannot be established through multi-focus single-process parameter adjustment, and a systematic optimization strategy covering the whole flow of spreading, de-enzyming, rolling and drying is not formed, so that the high-value utilization of low-quality raw materials is slow. Disclosure of Invention The application provides a tea processing strategy determination method and a related device based on chemical and sensory characteristics, which have the advantages of improving the objectivity, accuracy and resource utilization efficiency of tea processing strategy determination. In a first aspect, the method for determining a tea processing strategy based on chemical and organoleptic properties provided by the application adopts the following technical scheme: A method of determining a tea processing strategy based on chemical and organoleptic properties, comprising: Obtaining a tea sample; Performing sensory evaluation on the tea sample, wherein the sensory evaluation comprises subjective sensory evaluation and objective electronic sensory analysis; carrying out chemical composition analysis on the tea sample, wherein the chemical composition analysis comprises detection of non-volatile compounds and volatile compounds; based on the sensory evaluation and the chemical analysis result, generating an analysis result by correlating chemical data with sensory attributes through multivariate statistical analysis; and determining optimized tea processing parameters including time, temperature or intensity parameters of the processing technology according to the ana