Quality assessment of green tea taste by using electronic tongue

被引：0
作者：
Wu R. [1 ,2 ]
Zhao J. [1 ]
Chen Q. [1 ]
Huang X. [1 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University
[2] College of Engineering, Jiangxi Agricultural University
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2011年 / 27卷 / 11期
关键词：
Agricultural products; Algorithms; Electronic tongue; Green tea; Least squares support vector machines; Partial least squares; Quality control;
D O I：
10.3969/j.issn.1002-6819.2011.11.070
中图分类号：
学科分类号：
摘要：
Electronic tongue as a rapid analytical tool was used to assess the quality of green tea in this work. "Biluochen" green tea was studied. The total taste score value for the brewed tea infusion was attained by chemical evaluation method of green tea taste which was considered as the reference measurement. Firstly, the effects of production dates on taste quality of green tea and sensor signals of green tea infusion were analyzed using one-way analysis of variance (One-Way ANOVA). Subsequently, partial least squares and least squares support vector machines methods were contradistinctive used to establish the relationship between sensor signals and the total taste score value of tea infusion. Results showed that production dates had significant effects on green tea taste quality and sensor signals. The established least squares support vector machines model got better predictive effect with correlation coefficient of 0.906 and root mean square error of prediction of 4.077 when 4 principal components were included. This method will provide a basic for the intelligent evaluation of tea quality.
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页码：378 / 381
页数：3
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