中文摘要：

为弥补感官审评法评定绿茶汤色品质的不足，研究了绿茶汤色品质感官评价的色差仪表征方法。采用色差仪获取茶汤的色度值，分别利用逐步回归法和主成分分析（PCA）法提取汤色特征变量，建立汤色特征变量与其感官审评分值之间的相关模型。结果表明，利用PCA方法提取特征变量的效果好于利用逐步回归法。基于主成分分析法提取的特征变量，分别建立特征变量与感官评分之间的PLS和BPANN模型对绿茶汤色品质进行预测，其准确度可靠，但BPANN模型性能好于PLS模型。用BPANN模型对预测集样本进行测试时，预测集中各样本的预测值与实测值间相关系数为0.816，预测均方根误差为2.505。可见，利用色差仪结合BPANN方法能有效表征绿茶汤色品质。

英文摘要：

To make up for the defect of sensory evaluation method for evaluating green tea infu-sion color quality ,the quantification methods for the sensory evaluation of green tea infusion color based on the color difference meter were studied in this study .A color difference meter was used to get the colorimetric values of tea infusion for each sample .Stepwise regression and principal component analysis （PCA ） methods were respectively used to extract the colorimetric features from the colorimetric values of tea infusion .The results showed that the model based on the fea-ture variables selected by PCA got better result .Then partial least squares（PLS） regression and back-propagation artificial neural network（BP-ANN） methods were performed to build the cali-bration models based on the relationship between sensory scores evaluated by tea tasters for the infusion color of tea samples and the feature variables extracted by PCA ,respectively .The results indicated the predicted results by PLS and BP-ANN models were consistent with the evaluation results of the sensory profiling panels in green tea infusion color study ,but the performance of BP-ANN model was better than that of PLS .The correlation coefficient and root mean square er-ror of prediction of BP-ANN model were 0 .816 and 2 .505 in the prediction set ,respectively .The study demonstrates that a color difference meter combined with BP-ANN method can quantify the quality of infusion color for green tea .