为丰富茶叶市场，探究非传统材料制茶的可能，该研究以新鲜韭菜为材料，设置60、80、100、120、140 ℃不同的提香温度，制得韭菜茶，并利用感官审评方法和电子鼻技术进行品质分析和香气评价，为韭菜茶品质的分级提供理论上的依据。研究表明：在提香温度为120 ℃时制得的韭菜茶感官审评时的品质最优，评分为92.95；PCA分析传感可以将冻干韭菜（CK）和不同提香温度的韭菜茶香气较好地区分开来，且区分度达到了99.97%；LDA较PCA更能明显的区分不同提香温度的韭菜茶样，可以明确的分析出不同提香温度的韭菜茶中存在的挥发物组分有着很大程度上的区别，贡献度为98.53%；Loadings分析可以判别出氮氧化合物在韭菜茶香气第一主成分中的贡献率最大，硫化物在韭菜茶香气第二主成分中的贡献率最大。通过不同提香温度韭菜茶的感官评审和电子鼻PCA、LDA、Loadings分析得出韭菜茶提香温度120 ℃时品质最佳。

In order to enrich the tea market and explore the possibility of making tea from non-traditional materials, the Chinese chives teas were prepared at different titian temperature of 60, 80, 100, 120 and 140 ℃. The quality analysis and aroma evaluation of Chinese chives teas were carried out by sensory evaluation method and electronic nose technology, which provided theoretical basis for the quality grading of Chinese chives tea. The results showed that the quality of Chinese chives tea was the best when the titian temperature was 120 ℃, score of 92.95. PCA could distinguish the aroma of freeze-dried Chinese chives (CK) from that of Chinese chives tea at different temperature, and the degree of differentiation reached 99.97%. LDA was more effective than PCA in distinguishing Chinese chives tea samples of different titian temperatures, and the volatile components in Chinese chives tea samples with different titian temperatures were clearly analyzed, with contribution of 98.53%. Loadings analysis showed that the contribution rate of nitrogen oxides in the first principal component of Chinese chives tea aroma was the largest, and the contribution rate of sulfur compounds in the second principal component of Chinese chives tea aroma was the largest. Through different titian temperature Chinese chives tea of sensory evaluation and electronic nose PCA, LDA, Loadings analysis, the quality of Chinese chives tea was the best when the temperature was 120 ℃.

山东省蔬菜产业技术体系（SDAIT-05）