| Wuyi Rock Tea is one of the top ten famous tea in China, with its rich fruity, mellow taste and unique Rock Tea rhyme, enjoys a good reputation both at home and abroad. Carbon roasting process is the key process in the process of wuyi Rock Tea refining processing, aroma and taste of wuyi Rock Tea quality characteristics of the formation of the influence is very big. At present, in the process of wuyi Rock Tea production, often due to improper carbon roasting process control, directly affect the quality of wuyi Rock Tea with optimal rate, thus affecting the wuyi Rock Tea production of social and economic benefits.Wuyi Rock Tea is one of China’s ten major well-known tea, for its rich floral aroma, mellow taste and unique Rock Tea and rhyme, renowned at home and abroad. Carbon roasting process is key point of Wuyi Rock Tea refining process, which has a great influence on the formation of aroma and taste qualities. At present, in the Wuyi Rock Tea production process, often due to improper handling of carbon roasting process, which directly affects the quality of Wuyi Rock Tea and high rate of optimization, thus also affects social and economic benefits of Wuyi Rock Tea.Taking wuyi shai narcissus tea as experimental material, adopt different roasting temperature and time for carbon baking experiments, in baking Roasting process of the change of sampling measure its main biochemical components, and the different degree of charcoal baked on the wuyi narcissus tea mainly comparative analysis the influence of biochemical components; Brewed tea of different carbon roasting treatment, on the basis of the current general senses the review, using modern qualitative evaluation technology (enose technology of electronic tongue, etc.),application of principal component analysis (pca), cluster analysis, discriminant analysis, artificial neural network, such as measurement methods, combined with sensory quality review as a result, the analysis and research of different carbon roasting temperature and time on the wuyi roRaw Tea quality, the effect of and to put forward the best way to coals charcoal baked, this to improve the quality of the wuyi roRaw Tea and system optimal rate has practical application value. This thesis mainly studies the results are as follows:The results showed that the sensory quality of fire in 8 hours, to achieve the best quality tea. The sensory quality of the results of the study show that, in the fire 8 hours of tea samples, tea fragrance, taste mellow tea, bright orange and the sensory score was the highest, the best quality tea; determination showed that the water extract of tea, biochemical components of tea polyphenols, amino acids, caffeine increases with the increase of temperature and time were decreasing, non ester type. Catechin, ester type catechins content in charcoal baking process is tea level has decreased; the high fire treatment taste and destroy the nutrition of tea, tea light fire treatment high content of biochemical components but relatively taste bitter. With the increasing degree of charcoal baking tea polyphenols, catechins, caffeine and other ingredients to reduce the bitter feeling and convergence of tea tastes are relatively weak, to achieve the best taste in fire 8h.In the organoleptic quality and biochemical components were determined on the basis of the study, the tea sample of electronic tongue technology research, the results obtained electronic tongue technology overall discriminant accuracy was 83.3%, which all levels of tea samples (Maocha light the fire, fire, high fire) the rate of correct discrimination is 100%,77.8%,77.8%, 88.9%, and original design of experiments and sensory evaluation results are basically consistent. Illustrate modern quality evaluation technology (electronic tongue) of auxiliary discriminant quality of Wuyi Yancha has application value. |
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