2023-01-012024-05-18https://scholars.lib.ntu.edu.tw/handle/123456789/703266包種茶是台灣代表性茶葉種類，包種茶的品質受到攪拌作動與炒菁時機的關鍵氣味分子組成所影響，攪拌結束時的氣味狀態決定成茶氣味組成與品質。為解謎部分發酵茶香氣形成的可能機制，近年相關的學術研究投入甚多，但多由防禦反應或特定香氣化合物合成基因表現變化討論，難以探討茶葉品質與製茶技術間之直接關係，亦不易切入產業應用。本研究延續「利用氣味監控建構智能製茶體系之研究」計畫，期望持續完善可應用於電子鼻感測製茶體系的智能製茶決策系統。本研究旨在探討包種茶製程中，主要開始成香的第3次攪拌階段，探討不同攪拌程度處理後氣味組成與包種茶品質之關係，以氣味成分組成作為判斷指標，由成茶品質的表現定義最適攪拌程度，找出可作為判定最適攪拌程度的關鍵氣味分子組成，建構以氣味為指標的包種茶最佳攪拌製程策略。攪拌程度參數的建立，能讓電子鼻製茶感測體系更好的應用在茶葉自動化製程的開發。製茶智能決策系統應用於電子鼻感測製茶體系，有利於部分發酵茶自動化製造的後續開發，亦是重要的基礎，讓台灣茶在世界茶業發展保有一席之地。 Baozhong tea is a representative tea in Taiwan. The quality of Baozhong tea is affected by the key volatile composition of the stirring and the timing of pan-firing. The aromatic profile at the end of the stirring determines the volatile composition and quality of the tea. In order to solve the mystery of the possible mechanism of the aroma formation of partially oxidized teas, a lot of research has been invested in recent years. However, most topics are discussing the defense reaction or the changes in gene expression involved in the specific volatile compound synthesis. It is difficult to explore the direct relationship between tea quality and manufacturing technology, and it is not easy to use in industrial applications. This research which is based on the project “Using odor monitoring system to construct an intelligent tea manufacturing system” is trying to improve the tea-making intelligent decision-making system that can be applied to the electronic nose sensing system for Baozhong tea manufacturing. This research aims to figure out the relationship between the odor compositions of different stirring levels and the quality of tea in each stirring stage. The odor composition is used as the index to the optimal stirring levels which are defined by the tea quality evaluation. The key volatile compounds can be used to determine when the stirring stop. The establishment of the stirring parameter allows the electronic nose tea-making sensing system to be better applied to the development of the automated tea manufacturing process. The application of the tea-making intelligent decision-making system to the electronic nose sensing equipment is conducive to the follow-up development of automated manufacturing of oolong teas. It is also an important foundation allowing Taiwanese tea to play a key role in the world tea industry.攪拌程度;攪拌停止時機;茶葉品質;電子鼻;自動化製茶;the degree of stirring; the ending timing of stirring; tea quality; electronic nose; automated manufacturing