您好，欢迎访问北京市农林科学院 机构知识库！
北京市农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Evaluation of aroma quality using multidimensional olfactory information during black tea fermentation

文献类型： 外文期刊

作者： An, Ting 1 ; Li, Yang 4 ; Tian, Xi 1 ; Fan, Shuxiang 1 ; Duan, Dandan 2 ; Zhao, Chunjiang 2 ; Huang, Wenqian 1 ; Dong, Chunwang 4 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Intelligent Equipment Res Ctr, Beijing 100097, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Informat Technol Res Ctr, Beijing 100097, Peoples R China

3.Southwest Univ, Coll Engn & Technol, Chongqing 400715, Peoples R China

4.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China

关键词： Hyperspectral imaging; Data fusion; Aroma quality; Porphyrin and metalloporphyrin (TPP); Black tea fermentation

期刊名称：SENSORS AND ACTUATORS B-CHEMICAL （ 影响因子：9.221； 五年影响因子：7.676 ）

ISSN：

年卷期： 2022 年 371 卷

页码：

收录情况： SCI

摘要： Thus far, the intelligent evaluation of aroma quality during black tea fermentation remains an unsolved problem due to the hysteresis quality of traditional sensory evaluation methods. In our study, a combination of hyper -spectral imaging technology and colorimetric sensing array (CSA) was used to collect the aroma information during black tea fermentation. Subsequently, different data fusion strategies coupled with the support vector regression (SVR) model were used to predict the aroma scores of finished tea at different fermentation times. The performance of the prediction model using data fusion strategies was better than that using each sensitive dye. The results demonstrated that the middle-level-competitive adaptive reweighted sampling (CARS) strategy showed the best performance, with the correlation coefficient of the prediction set (Rp) at 0.969, the relative percent deviation (RPD) at 4.091, and the variable compression rate at 96.83%. Based on the middle-level-CARS strategy, the discrimination rate of aroma quality for calibration and prediction set were 100% and 94.29%, respectively. The overall results sufficiently revealed that our proposed strategy provides a theoretical basis for the intelligent processing of black tea.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：北京市农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台