北京盈盛恒泰科技有限责任公司

茶叶滋味是品质评判关键，人工感官审评易受多方因素影响，很难量化标准。日本 INSENT 电子舌依靠脂膜仿生传感器真正模拟人的味觉，可数字化测出茶汤多种味道与回味，数据稳定，现已多用于各类茶叶分级、原料评估、工艺改良、储存监测和风味物质探究，弥补了人工审评主观化的缺陷。借助该设备研究茶叶滋味，能够探明滋味变化规律，促使茶叶品质评估走向智能化数据判定，为制茶调控、分级和风味改良提供数据支撑，助力茶产业质控标准化、智能化。

电子舌主要检测方向：

茶叶等级鉴别：区分绿茶、红茶、普洱、乌龙茶等不同品级

原料嫩度评判：判定鲜叶成熟、嫩度优劣

加工工艺优化：对比不同杀青、发酵、揉捻等工艺的风味差异，优选工艺参数

贮藏品质监测：跟踪存放期间滋味动态变化，评估储存寿命

风味物质分析：探究茶汤呈味物质和酸甜苦涩鲜等味觉参数的关联

替代人工感官审评：实现滋味量化，规避人为主观、环境、身体状态带来的误差

以下是各大高校及科研院所的相关研究文献，可供各位参考学习：Research on Taste and Aroma Characteristics of Dahongpao Tea with Different Grades不同品级大红袍茶口感、香气特征的研究        

武夷学院        Chemosensors         4.4

Effects of different drying methods on color difference, taste and chemical components of Yunnan Congou black tea不同干燥方法对云南工夫红茶色差、口感及化学成分的影响

安徽农业大学        LWT        6

Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of Camellia sinensis cv.Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning

基于电子鼻、电子舌、顶空气相色谱 - 离子迁移谱结合机器学习表征与探究不同成熟度福鼎大白茶绿茶风味特征

贵州工程学院        Foods   5.5

Widely Targeted Metabolomics Decodes Metabolic Remodeling and Functional Shifts in Ganoderma lucidum-Fermented Green Tea Infusion

广泛靶向代谢组学解码灵芝发酵绿茶冲剂的代谢重塑和功能转变        

湖南农业大学        Foods        5.5

Dynamic changes in Pu-erh tea during pile fermentation: Comparing novel plie fermentation to traditional method

普洱茶堆式发酵过程中的动态变化：新型堆式发酵与传统堆式发酵的比较        

中国海洋大学 Applied Food Research  4.7

Effect of ozonated water combined with tea polyphenols onmicrobiological, quality and physio-chemical characteristics of semi-driedblack wheat and buckwheat noodles during storage

臭氧水与茶多酚对半干黑小麦和荞麦面条在储存期间微生物学、品质及理化特性的影响        延边大学        LWT        6

Impact of isolation methods on Camellia sinensis exosome-like nanoparticles: suppression of heterocyclic amines and sensory enhancement in roasted chicken

分离方法对茶树外泌体样纳米颗粒的影响：杂环胺的抑制和烧鸡中感官的增强

湖南怀化学院        Applied Food Research        4.7

Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage

乳杆菌素、溶菌酶和茶多酚的联合使用改变了鲟鱼鱼子酱在冷藏过程中的细菌群落和风味特征

武汉工业大学        Food Chemistry: X          6.4

Metabolomics and Sensory Analysis to Investigate Mechanism of Floral-fruity Flavor Enhancement in Black Tea via Mechanical Injury During Processing

通过代谢组学和感官分析研究红茶加工过程中机械损伤对花果香味增强的机理

广东省农业科学院        LWT        6

An investigation into the key volatile compounds that dominate the characteristic aroma and flavor of pomelo flower–green tea

对主导柚花绿茶特征香气和风味的关键挥发性化合物进行了研究

西南大学        Food Chemistry: X        6.4

Effects of storage time on the quality and microbial community of ripe Pu-erh tea

储藏时间对成熟普洱茶品质及微生物群落的影响

湖南农业大学        Food Chemistry: X          6.4

Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea

采后预摇青：探究其提升大叶乌龙茶香气的作用机制

广东省农业科学院茶叶研究所        Food Chemistry: X        6.4

Establishing a Keemun black tea brewing control chart based on consumer acceptance via survival analysis and degree of satisfaction-difference method

基于生存分析与满意度差异法结合消费者接受度构建祁门红茶冲泡控制图        

安徽农业大学        LWT        6

Exploring seasonal differences in taste and nonvolatiles of Lu'an Guapian tea and perceptual interactions between odorants and EGCG via multi-sensory analysis and metabolomics

通过多感官分析和代谢组学研究六安瓜片茶味觉和非挥发性物质的季节差异以及气味剂与EGCG之间的感知相互作用        

安徽农业大学        Food Chemistry: X        6.4

Comparative Analysis of Fungal Communities and the Key“Golden-Flower" Fungi in Fu Brick Tea From Seven Chinese Regions and Their Effects on the Quality of Summer-Autumn Tea

中国7个地区伏砖茶真菌群落及关键“金花"真菌的比较分析及其对夏秋茶品质的影响        

湖南农业大学        Food Frontiers         6.3

Characterization of volatile organic compounds in selenium-enriched brown rice tea of different colors using E-nose, HS-GC-IMS and HS-SPME-GC-MS利用电子鼻、顶空-离子迁移谱和顶空-固相微萃取气相色谱-质谱联用技术对不同颜色硒富集糙米茶中挥发性有机化合物的表征        

湖北省农业科学研究院        LWT        6