Quality Evaluation of Green Tea (Sencha) by Sensory Test and NIR Method

Horie, Hideki; Fukatsu, Shuichi; Mukai, Toshihiro; Goto, Tetsuhisa

doi:10.5979/cha.1992.76_39

Cited by 2 publications

(3 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The samples were stored below 10°C prior to MLR prediction analysis. 33 The quality classes were predicted by the MLR quality equation from Table 3. The prediction output data of the Sencha or the Gyokuro teas were used separately as their quality references.…”

Section: Application Of Nir Analysis For the Evaluation Of Tea Qualitmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the Composition and Sensory Properties of Tea Using near Infrared Spectroscopy and Principal Component Analysis

Yan

2005

Journal of Near Infrared Spectroscopy

View full text Add to dashboard Cite

This paper presents a thorough study of the methods available for evaluating tea quality by using near infrared (NIR) spectroscopy technology as an objective universal sensory assessment procedure. The fi rst section of this systematic study reports the assessment of tea quality by correlating chemical components with sensory evaluation using principal component analysis scores and loadings. The fi rst three PCs account for more than 94% of the variance in input data for four original chemicals (lignin, polyphenols, caffeine and amino acids). The correlation between PC1 scores alone and tea quality classes, given by sensory tastes, is higher with R 2 > 0.98 in green and black teas. The second section focuses on the preparation of multi-equations in order to calibrate NIR determination of chemical components according to sensory assessment. The outcome of the established multiple linear regression equations was an ability to predict tea quality directly by NIR spectroscopy with a correlation r 2 = 0.86 and with less than 9.7% misclassifi ed samples in green and black tea. In the fi nal section, some poor correlations between tea quality and market prices in the world are reported and we suggest that NIR technology can provide an internationally accepted, objective and rapid method to assess tea quality.

show abstract

Section: Application Of Nir Analysis For the Evaluation Of Tea Qualitmentioning

confidence: 99%

“…Horie et al 33 reported that the range of sensory tests of 140 Sencha tea samples sold at approximately 500 yen per 100 g on the market in nine regions of Japan in 1990 and 1991. The sensorial tasters gave ratings ranging from 57 to 61 points, with a mean of 60.5 and an error of 6.6%.…”

Section: Application Of Nir Analysis For the Evaluation Of Tea Qualitmentioning

confidence: 99%

Evaluation of the Composition and Sensory Properties of Tea Using near Infrared Spectroscopy and Principal Component Analysis

Yan

2005

Journal of Near Infrared Spectroscopy

View full text Add to dashboard Cite

show abstract

“…The characteristic fragrance of tea, the "aroma" of either infused leaf or the tea liquor, is one of the most important factors for evaluation of its quality [1] [2]. The source of the tea aroma is attributed to various volatile organic compounds (VOCs) present in tea.…”

Section: Introductionmentioning

confidence: 99%

Effect of Different Cover Cultivations in Later Summer on Aroma Constituents of Autumn Tea (Camellia sinensis L.)

Xie¹,

Cao²,

Qi³

et al. 2014

JACEN

View full text Add to dashboard Cite

Tea plants grown under sunshade net and greenhouse are new methods for coping with hightemperature stress in later summer in middle and south China. Aroma is one of the most important flavors and qualities of tea. In this research the cultivar "Longjing-changye" (LJCY) was grown under sunshade net, greenhouse and open field as treatments to study the changes of aromatic substances by using Head Space Solid Phase-microextraction and Gas Chromatography-Mass Spectrometry (HS-SPME/GC-MS). The results showed that tea plants grown under sunshade net and greenhouse had higher content of aroma substances in autumn tea. Those growing conditions are good for improving the contents of the ester and geraniol with floral and fruity fragrance in autumn tea. Moreover, overshadowing in summer is helpful to improve fragrance of fresh tea leaves quality in autumn tea, particularly the 50% sunshade net.

show abstract

Quality Evaluation of Green Tea (Sencha) by Sensory Test and NIR Method

Cited by 2 publications

References 0 publications

Evaluation of the Composition and Sensory Properties of Tea Using near Infrared Spectroscopy and Principal Component Analysis

Evaluation of the Composition and Sensory Properties of Tea Using near Infrared Spectroscopy and Principal Component Analysis

Effect of Different Cover Cultivations in Later Summer on Aroma Constituents of Autumn Tea (Camellia sinensis L.)

Contact Info

Product

Resources

About