Abstract: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 ℃.
