Evaluation Model of Aroma Quality of Hangzhou Chrysanthemum Based on Electronic-nose Technology

Detection of tea aroma with an electronic nose is one of important methods to standardize tea-quality evaluation systems, and in detail by using sensors in the electronic nose, tea aroma is analyzed and quantified to provide effective data for standardization of tea quality. In this paper, a PEN3 electronic nose system was used to test aromatic ingredients in Hangzhou Chrysanthemum treated with different heating methods, and with indicators relevant to aroma quality of Hangzhou Chrysanthemum, to build an indicator system to evaluate quality of Hangzhou Chrysanthemum. From 36 samples that were treated with different heating methods, electronic-nose analyzed data was counted with the factor analysis method, and then evaluated according to aggregated and comprehensive scores. Research results showed that the factor no. 1, the main factor to evaluate the quality of Hangzhou Chrysanthemum, was relevant to aroma concentration other than aromas of hydride, oxynitride and sulfur compound in Hangzhou Chrysanthemum, with its variance contribution rate of 46.454%. Additionally according to weights of factors, the microwave heating score was calculated to be 8.55, far greater than that of other heating methods; and the comprehensive score of heated chrysanthemum was obviously superior to the one not heated. Microwave heating of Hangzhou Chrysanthemum was effective in improving aroma quality of Hangzhou Chrysanthemum.