Application of Intelligent Sensory Technique in Evaluation of Tea Quality

doi:10.7506/spkx1002-6630-200919082

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 351-355.doi: 10.7506/spkx1002-6630-200919082

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Application of Intelligent Sensory Technique in Evaluation of Tea Quality

SHI Bo-lin1,2，ZHAO Lei2，WANG Hou-yin2，YIN Jing-yuan1,*

1. School of Communication and Information Engineering, Shanghai University, Shanghai 200072, China；
2. Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100088, China

Received:2009-07-01 Online:2009-10-01 Published:2010-12-29
Contact: YIN Jing-yuan1,* E-mail:jyyin@staff.shu.edu.cn

Abstract

Abstract:

Sensory analysis is a general method for evaluating tea quality. It can directly reflect product quality requirements of human being by sensory perception, but to some extent subjectivity. Physical and chemical tests are objective and accurate, but unable to appreciate the total quality of tea. Intelligent sensory analysis containing sensors and multi-statistical analysis is a core technique, which can simulate human sensory perception to provide finger information and evaluation results relative to appearance, taste and aromatic smell of tea. In this paper, principles for intelligent sensory system are elucidated and current progress in tea quality evaluation using intelligent sensory system is reviewed. Therefore, problems in current intelligent sensory analysis are discussed, which can provide future suggestions on intelligent sensory analytical technology.

Key words: intelligent sensory analysis, tea quality, evaluation

CLC Number:

TS207.7

SHI Bo-lin1,2，ZHAO Lei2，WANG Hou-yin2，YIN Jing-yuan1,*. Application of Intelligent Sensory Technique in Evaluation of Tea Quality[J]. FOOD SCIENCE, 2009, 30(19 ): 351-355.

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Application of Intelligent Sensory Technique in Evaluation of Tea Quality

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