河南农业科学Issue(1)：149-153,5.
绿茶汤色品质感官评价的色差仪表征方法研究
Quantification of Sensory Evaluation for Green Tea Quality Using a Color Difference Meter
摘要
Abstract
To make up for the defect of sensory evaluation method for evaluating green tea infu-sion color quality ,the quantification methods for the sensory evaluation of green tea infusion color based on the color difference meter were studied in this study .A color difference meter was used to get the colorimetric values of tea infusion for each sample .Stepwise regression and principal component analysis (PCA ) methods were respectively used to extract the colorimetric features from the colorimetric values of tea infusion .The results showed that the model based on the fea-ture variables selected by PCA got better result .Then partial least squares(PLS) regression and back-propagation artificial neural network(BP-ANN) methods were performed to build the cali-bration models based on the relationship between sensory scores evaluated by tea tasters for the infusion color of tea samples and the feature variables extracted by PCA ,respectively .The results indicated the predicted results by PLS and BP-ANN models were consistent with the evaluation results of the sensory profiling panels in green tea infusion color study ,but the performance of BP-ANN model was better than that of PLS .The correlation coefficient and root mean square er-ror of prediction of BP-ANN model were 0 .816 and 2 .505 in the prediction set ,respectively .The study demonstrates that a color difference meter combined with BP-ANN method can quantify the quality of infusion color for green tea .关键词
绿茶/茶汤汤色/感官评价/特征提取/BP神经网络法Key words
green tea/tea infusion color/sensory evaluation/feature selection/BP-ANN分类
轻工纺织引用本文复制引用
吴瑞梅,赵杰文,陈全胜,黄星奕..绿茶汤色品质感官评价的色差仪表征方法研究[J].河南农业科学,2014,(1):149-153,5.基金项目
国家自然科学基金项目（30971685）；江西省科技攻关项目 （）
