北京盈盛恒泰科技有限責(zé)任公司是一家專業(yè)從事食品分析檢測儀器和環(huán)境應(yīng)急檢測儀器的銷售技術(shù)支持和售后服務(wù)工作公司目前是日本INSENT日本JWP意大利VELP美國FTC德國AIRSENSE德國OWR美國UNITY美國Navas美國FiltationEngineering等世界儀器制造商的ZG區(qū)營銷合作伙伴和技術(shù)服務(wù)ZX，產(chǎn)品覆蓋食品感官分析食品營養(yǎng)分析食品安全檢測及環(huán)境應(yīng)急監(jiān)測等公司在香港北京上海廣州成都海口銀川等地設(shè)有分公司和辦事機 Sensory evaluation can provide integrated, direct measurements of the perceived quality of food products. However, a sensory panel is subjective and suffers from inconsistency and inaccuracy. In this paper, we propose a sensory evaluation simulation model for Long極ng tea (a Chinese brand of green tea). The physiochemical quality indicators of Long極ng tea were determined by instrumental analysis, including color, aroma, and taste. Meanwhile, the sensory quality of the tea was evaluated by an expert sensory panel. An artificial neural network was conducted to approximately predict sensory evaluation scores on the basis of physiochemical data. The results showed that physiochemical factors, including hue, fluorescence peak 5, hue chromascale, b, L, 3-(methylthio) propionaldehyde, -terpineol, linalool, dimethyl sulfide, total aroma value, caffeine, quinic acid, theanin, gallic acid and total catechins were best correlated with sensory evaluation scores. Furthermore, physiochemical features that were chosen according to important factor weights were used to classify Long極ng tea into two grades. Experimental results demonstrated that instrumental analysis could be complementarily used in the evaluation and control of sensory quality by establishing a reasonable sensory-instrument correlation and human-simulated predictive model. 電子鼻-Z傳感器生產(chǎn)商產(chǎn)品