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Objective To develop a comprehensive evaluation method for the quality of Anji white tea and explore its grading criteria. Methods A sensory evaluation and quality component analysis were conducted on 30 samples of Anji white tea. A quality evaluation model for Anji white tea was established using methods such as correlation analysis, principal component analysis, entropy weight method, and grey correlation analysis. Results The results indicated significant differences (P<0.05) in chemical indicators among Anji white tea from different sources. Moreover, there was a significant correlation (P<0.01) between total catechins, general flavone, and alkaloid components. The comprehensive evaluation model constructed using the entropy weight method and grey correlation analysis could reliably reflect the sensory quality characteristics of Anji white tea, and the fit of its regression model was as high as 0.8258. Furthermore, a grading method for Anji white tea was proposed based on cluster analysis of relative relevance, resulting in effective classification into 4 grades. Conclusion The quality evaluation model established based on entropy weight method combined with gray correlation analysis has achieved the classification of quality grades of Anji white tea and also provides reference and guidance for the quality evaluation of other types of tea.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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