主成分分析与聚类分析在茶饮料汤色稳定性评价中的应用

doi:10.13305/j.cnki.jts.2010.04.009

Abstract

Abstract: Principal component analysis (PCA) and Cluster analysis were applied to analyze liquid color stability of tea beverage made from differently processed tea sample. Four principal components generalized from 17 indixes which influence quality stability of tea beverage construct the mathematical evaluation model, and 38 Processes were cluster classified based on the score of comprehensive evaluation. Research showed that, it can be divided into three kinds. The first kind, Z<10, means the liquid color stability of tea beverage is well. The second kind, 10≤Z≤20, means the liquid color stability of tea beverage is common, The third kind, Z>20, means the liquid color stability of tea beverage is bad. It was found after the comprehensive analysis of mathematical evaluation model combined with process type, the dry treatment of raw tea is more important in influencing the stability of tea beverage.

Key words: tea beverage, liquor color, quality stability, principal component analysis, cluster analysis

CLC Number:

TS275.2

ZHANG Rui-lian, YUAN Hai-bo, YIN Jun-feng, XU Yong-quan, CHEN Jian-xin, WANG Fang, WANG Zhi-lan, YANG Yu-zhou. Application of Principal Component Analysis and Cluster Analysis in Evaluation of Color Stability of Tea Beverage[J]. Journal of Tea Science, 2010, 30(4): 287-294.

References

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Application of Principal Component Analysis and Cluster Analysis in Evaluation of Color Stability of Tea Beverage

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