Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level
文献类型： 外文期刊
作者： He, Wei 1 ; Hu, Xiaosong 1 ; Zhao, Lei 2 ; Liao, Xiaojun 1 ; Zhang, Yan 1 ; Zhang, Mingwei 3 ; Wu, Jihong 1 ;
作者机构： 1.China Agr Univ, Beijing Engn Res Ctr Fruits & Vegetables Proc, Coll Food Sci & Nutr Engn, Minist Agr,Key Lab Fruits & Vegetables Proc,Minis, Beijing 100083, Peoples R China
2.China Natl Inst Standardizat, Inst Food & Agr Standardizat, Beijing 100088, Peoples R China
3.Guangdong Acad Agr Sci, Sericulture & Agroproc Res Inst, Guan
关键词： electronic tongue;sensory evaluation;PCA;geographical origin;grade level
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Research was conducted to compare tea quality measured by a trained sensory panel and instrument analysis using a potentiometric sensor array. This array is formed by a set of non-specific all-solid-state potentiometric sensors and has been used in combination with principal component analysis (PCA) for the classification of tea samples from different geographical origins and quality grades. The method used to assess 10 sensory attributes in tea taste such as heavy flavor, thick flavor, sweet flavor, fresh flavor, mellow flavor, astringency, tenderness, stale flavor, purity and fired flavor were in accordance to the China National Institute of Standardization (CNIS) sensory profile test. The relationship between instrumental and sensory measurements of tea was also investigated. Results from these analyses demonstrate that the electronic tongue can be used to predict sensory characteristics and their relationship to the taste quality of tea measured by professional taster.
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