食品科学

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茶叶品质智能评价中统计分析技术的应用现状与展望

戴悦雯1,支瑞聪2,*,赵 镭2,高海燕1,史波林2,汪厚银2   

  1. 1.上海大学生命科学学院,上海 200444;2.中国标准化研究院食品与农业标准化研究所,北京 100088
  • 出版日期:2015-04-15 发布日期:2015-05-05

Application of Statistical Analysis Techniques in Intelligent Evaluation of Tea Quality: Current Situation and Future Prospect

DAI Yuewen1, ZHI Ruicong2,*, ZHAO Lei2, GAO Haiyan1, SHI Bolin2, WANG Houyin2   

  1. 1. College of Life Science, Shanghai University, Shanghai 200444, China; 2. Institute of Foods and Agriculture Standardization,
    China National Institute of Standardization, Beijing 100088, China
  • Online:2015-04-15 Published:2015-05-05

摘要:

智能感官分析技术是茶叶品质检测领域中的一项新兴技术,它通过模拟人的感官实现对于茶叶品质的快速检测和判别。数据统计分析作为智能评价中的核心部分,决定着评判结果的高效性和准确性。本文重点剖析统计分析方法(数据降维、模式分类、信息融合)在茶叶品质智能评价中的应用现状,并对统计分析技术的发展和进一步研究进行展望。

关键词: 茶叶品质, 数据统计分析, 数据降维, 模式分类, 信息融合

Abstract:

 Intelligent sensory analysis is an emerging technology in tea quality evaluation. It can achieve rapid detection
and classification of tea quality by simulating human senses. Statistical data analysis, as the core of intelligent evaluation,
determines the efficiency and accuracy of evaluation results. This paper is focused on reviewing the application of statistical
analysis techniques (data dimensionality reduction, pattern classification, and information fusion) in intelligent evaluation of
tea quality and future prospects and further research directions of statistical analysis technique are also proposed.

Key words: tea quality, statistical data analysis, data dimensionality reduction, pattern classification, information fusion

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