Evaluation of green tea sensory quality via process characteristics and image information

Zhu, Hongkai; Yang, Ye; He, Hua‐Feng; Dong, Chunwang

doi:10.1016/j.fbp.2016.12.004

Cited by 41 publications

(30 citation statements)

References 31 publications

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“…Currently, TSA is a main sensory evaluation method for various teas, and describes the quality of teas with terms and score. However, TSA is hard to evaluate tea quality objectively because it is easily affected by subjective factors like personal preferences, professional level of evaluators, environmental conditions, and so on (Zhu, Ye, He, & Dong, ). Besides, TSA is difficult to research the relationship between the quality and physical, chemical indicators.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Luo

Ma³

et al. 2018

Journal of Food Science

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Jasmine scented black tea is widely popular in China and the scenting process is the most crucial issue affecting its aroma quality. This study aimed to analyze the influence of different processes on aroma quality and the specific contribution of volatiles to aroma quality. To achieve it, the headspace solid‐phase microextraction method combined with gas‐chromatography mass‐spectrometry was used to identify and quantify the volatile compounds, and further collected the characteristics according to odor activity values or contents. The quantitative descriptive analysis (QDA) and traditional sensory analysis (TSA) were used to evaluate its aroma quality and the correlation analysis between QDA and characteristic aroma compounds was carry out to analyze the specific contribution of characteristics to sensory quality. The GC/MS results showed that 130 aroma components and 20 characteristics were identified in 6 tea samples and more new volatile components appeared and less original volatile components disappeared in traditional scenting process (TSP) compared with continuous scenting process (CSP). The QDA and TSA results showed that TSP samples had better “overall” and “jasmine” than CSP samples. The correlation analysis between QDA and characteristics showed that nerolidol and methylbenzoate were related to “overall,” linalool and methyl anthranilate to “jasmine,” and decanal and benzeneacetaldehyde to “sweet floral,” “roasted,” and “fermented.” This study suggested that TSP is a favorable scenting process for black tea, and QDA is an objective and digital sensory evaluation method for jasmine scented black tea. Practical Application Compare the effect of scenting technology on the aroma quality of jasmine scented black tea based on sensory analysis and chemical analysis, and suggested a favorable scenting process for processing jasmine scented black tea with better qualities. Explore the correlation between aroma composition and specific aroma properties to provide some useful information about guiding the scenting process to acquire a product with target aroma qualities. And the application of QDA for evaluation of jasmine scented black tea was better for consumers to understand the quality attributes of product.

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Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Luo

Ma³

et al. 2018

Journal of Food Science

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“…The taste was closely related to the aroma, and the good aroma was accompanied by a refreshing taste, strong atmosphere must be accompanied by a better taste. The pan firing was easy to appear high-fired brought the taste of scorched flavor, so the score was lower [4]. The sensory evaluation score of the bottom leaf of the water bathing was higher than that of the other three methods, so the water bathing could better maintain the quality of the leaf bottom.…”

Section: A Analysis Of Sensory Quality Of Seepweed Teamentioning

confidence: 93%

Effect of Different Enzymes Deactivation Methods on the Quality of Seepweed Tea

Qin¹,

Li²,

Kang³

et al. 2019

Proceedings of the 2019 International Conference on Electronical, Mechanical and Materials Engineering (ICE2ME 2019)

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In order to study the effects of different enzymes deactivation methods on the quality of seepweed tea, the enzymes deactivation methods such as pan firing, steaming, water bathing and microwave on the quality of seepweed were discussed. The results show that the temperature of the steaming increase faster, the heat is even, and cause the sensory evaluation score of this method is the highest. The four enzymes deactivation methods have a significant effect on the color difference. And the brightness of the sample with the water bathing method is the highest. Steaming have a higher response value to the sensor of the electronic nose, with the most significant effects on the R(1), R(6), and R(8) components. Different enzymes deactivation methods also have a significant effect on the salty taste of seepweed tea, however there is no significant difference with other flavors. The total flavonoids and total phenols of samples by the steaming is the highest, with the value is 19.7 mg/g and the total phenol was 8.819 mg/g respectively. The sample by steaming have a strong penetration and the time is short, which is beneficial to the retention and conversion of organic chemical composition. It can be seen from the experimental results that the tea obtained after the steaming of the seepweed had a higher quality.

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“…Other authors were able to model the prediction of sensory quality perception using physical data from the green tea leaves with the radial basis function (R = 0.95) [121].…”

Section: Machine Learning In Hot Beveragesmentioning

confidence: 99%

Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages

et al. 2019

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Beverages is a broad and important category within the food industry, which is comprised of a wide range of sub-categories and types of drinks with different levels of complexity for their manufacturing and quality assessment. Traditional methods to evaluate the quality traits of beverages consist of tedious, time-consuming, and costly techniques, which do not allow researchers to procure results in real-time. Therefore, there is a need to test and implement emerging technologies in order to automate and facilitate those analyses within this industry. This paper aimed to present the most recent publications and trends regarding the use of low-cost, reliable, and accurate, remote or non-contact techniques using robotics, machine learning, computer vision, biometrics and the application of artificial intelligence, as well as to identify the research gaps within the beverage industry. It was found that there is a wide opportunity in the development and use of robotics and biometrics for all types of beverages, but especially for hot and non-alcoholic drinks. Furthermore, there is a lack of knowledge and clarity within the industry, and research about the concepts of artificial intelligence and machine learning, as well as that concerning the correct design and interpretation of modeling related to the lack of inclusion of relevant data, additional to presenting over- or under-fitted models.

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Evaluation of green tea sensory quality via process characteristics and image information

Cited by 41 publications

References 31 publications

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Characterization of Volatile Compounds and Sensory Analysis of Jasmine Scented Black Tea Produced by Different Scenting Processes

Effect of Different Enzymes Deactivation Methods on the Quality of Seepweed Tea

Emerging Technologies Based on Artificial Intelligence to Assess the Quality and Consumer Preference of Beverages

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