作　　者： ; ;

机构地区： 浙江大学生物系统工程与食品科学学院生物系统工程系

出　　处： 《茶叶科学》 2004年第2期82-85,共4页

摘　　要： 在国内外,对茶叶品质的评价大多数是由评茶师通过感官评定的。人的感觉器官的灵敏度易受外界因素的干扰而改变,从而影响评定的准确性。本文综述了国内外运用相关的仪器和技术对茶叶外形、汤色、香气和滋味进行品质评价的研究进展,特别是机器视觉技术在茶叶外形和汤色评价,电子鼻技术在茶叶香气评价和电子舌技术在茶叶滋味评价等方面的应用,并提出了新技术在茶叶品质评价中应用的发展趋势。 Basically, the quality of tea is evaluated by the tea experts through senses. The sensitivity of humans sense, however, is liable to be changed by external factors, therefore, it is not easy to make an accurate evaluation through humans sense. The paper presents the new research development in evaluating tea quality such as the shape of tea, the color of tea infusion, the aroma and taste of tea by instruments, especially the application of the machine vision to the shape of tea and the color of tea infusion, the electronic nose to the tea aroma and the electronic tongue to the taste of tea, it put forwards the tendency of the new technology application to tea quality evaluation.

关 键 词： 茶叶 机器视觉 电子鼻 电子舌 品质评价

领　　域： [农业科学] [轻工技术与工程] [轻工技术与工程]