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Evaluation of Longjing Tea Quality Based on Aroma Characteristics

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 Food and Agriculture Standardization, China National Institute of Standardization, Beijing 100088, China
  • Online:2015-05-25 Published:2015-05-08
  • Contact: ZHI Ruicong

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Abstract:

A combination of artificial sensory evaluation with intelligent sensory analysis was used in discrimination and
identification of 4 grades of Xihu Longjing tea. Weights of aroma attributes and the correlation between aroma attributes and
electronic nose sensors were established by correlation analysis and principal component analysis (PCA) and according to
the results obtained, the optimal sensors of electronic nose were selected. Kernel Fisher discriminant analysis (KFDA) and
K-nearest neighbor (KNN) were utilized for further feature extraction and pattern recognition, and the correction coefficient
of the training and test sets were 100% and 97.5%, respectively.

Key words: Xihu Longjing tea, artificial sensory evaluation, intelligent sensory analysis, kernel Fisher discriminant analysis

CLC Number: