Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye

文献类型： 外文期刊

第一作者： Wang, Lilei

作者： Wang, Lilei;Xie, Jialing;Wang, Qiwei;Hu, Jiajing;Jiang, Yongwen;Wang, Jinjin;Yuan, Haibo;Yang, Yanqin;Wang, Lilei;Tong, Huarong

作者机构：

关键词： Congou black tea; GC-E-Nose; E-tongue; E-eye; Multivariate statistical analysis; Fusion strategy

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.5； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCI

摘要： In the present study, the comprehensive quality of Congou black tea (CBT) including aroma, taste, and liquid color was investigated by a combination of gas chromatography electronic nose (GC -E -Nose), electronic tongue (E -tongue), and electronic eye (E -eye). An excellent discrimination of different quality grades of CBT was accomplished through the fusion of GC -E -Nose, E -tongue, and E -eye combined with orthogonal partial least squares discriminant analysis, with parameters of R2Y = 0.803 and Q2 = 0.740. Moreover, the quantitative evaluation of CBT quality was successfully achieved by partial least squares regression analysis, with the absolute error within 1.39 point, and the relative error within 1.62%. Additionally, 12 key variables were screened out by stepwise multiple linear regression analysis, which significantly contributed to the comprehensive quality score of CBT. Our results suggest that the fusion of multiple intelligent sensory technologies offers great potential and practicability in the quality evaluation of black tea.

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