Method for carrying out quantitative evaluation on soup hue quality of tea

Abstract

The invention discloses a method for carrying out quantitative evaluation on the soup hue quality of tea, and the method comprises the following steps: obtaining the final sensory soup hue evaluation values of selected tea samples by more than three tea-tasters; respectively measuring the soup hue measuring values of multiple batches of selected tea samples by using a color difference meter and calculating derivative index values, and carrying out principal component analysis on the tea soup hue parameter variables such as the soup hue measuring values and the derivative index values so as to obtain the previous k principal component load data of the selected tea samples; on the basis of taking the previous k principal component load data of the selected tea samples as the input of a BP (back propagation) neural network, and the final sensory soup hue evaluation values of the selected tea samples as the output of a BP neural network model, carrying out repeated training, obtaining the BP neural network model; and obtaining the previous k principal component load data of a to-be-detected tea sample by using the same method, then inputting the previous k principal component load data of the to-be-detected tea sample into the BP neural network model to predict the quantitative value of the soup hue quality of the to-be-detected tea sample. By using the method disclosed by the invention, the quantitative values of the soup hue quality of tea can be given scientifically and effectively; and the method disclosed by the invention has the advantage of extremely good consistency with an artificial sensory evaluation method.

Description

technical field [0001] The invention relates to the technical field of tea evaluation, in particular to an evaluation method for tea soup color quality. Background technique [0002] Tea quality includes five evaluation indicators of tea shape, soup color, aroma, taste and leaf bottom. At present, the evaluation of tea quality, grading, and value at home and abroad is mainly determined by sensory evaluation methods after evaluating various indicators of tea. The sensory evaluation of tea quality is carried out in accordance with the national standard "Tea Sensory Evaluation Method", but all kinds of tea have their own unique characteristics. In addition to national standards, their own industry standards or local standards have also been formulated. Therefore, in addition to the national standards, the quality evaluation of various teas must be evaluated in combination with their respective industry standards or local standards. The sensory evaluation method is relatively ...

AI Technical Summary

Problems solved by technology

The quantitative models between the soup color measurement value and chromaticity calculation value and the soup color sensory score established in the above-mentioned disclosed technology are all simple linear regressions. However, the quality of tea is the result of the interaction of various complex internal components. It is a complex nonlinear relationship with the sensory score, therefore, the accuracy, stability and consistency of the evaluation method for tea soup color quality in the above-mentioned disclosed technology are all poor.

Images