Difference degree calculation method and tea quality identification method based on electronic tongue detection

Abstract

The invention belongs to the technical fields of application methodology and electronic tongue detection, and discloses a difference degree calculation method and tea quality identification method based on the electronic tongue detection. The difference degree calculation method comprises the steps of electronic tongue detection, PCA analysis, and difference degree calculation; wherein the difference degree calculation adopts a recently improved calculation mode, each coordinate in the PCA score matrix is taken into account during the calculation process in a form of distance between each coordinate and the center point so as to reduce the affect of the random errors during the experiment process, and an sample acceptable fluctuation range is formed at the same time. The tea quality identification is on the basis of the electronic tongue difference degree detection of tea samples, the same tea species is taken as the standard, the credibility interval is set according to the difference degree in each group, and thus established is a standard sample experiment measured value error range. If the measured value of a tea sample is in the credibility interval, the sample is qualified; and if the measured value of a tea sample is not in the credibility interval, the sample is disqualified. The method can be used to control tea quality, and is a more efficient and stable detection method for market, enterprises, and detection organizations.

Description

technical field [0001] The invention belongs to the field of applied methodology and electronic tongue detection technology, and particularly relates to a series of applications based on the electronic tongue detection technology, such as tea quality detection, tea grade classification, and tea drink distinction. Background technique [0002] Tea was the good wood of South China originally, and tealeaves is as a kind of famous health drink, and it is the contribution of ancient China south people's cooking culture to China, is also the contribution of Chinese people to world's cooking culture. The leaves of the tea tree are made into tea leaves and used after soaking in water, which has the effects of strengthening the heart and diuresis. The leaves of the tea tree can be picked after 3 years of planting. Generally, the tender shoots with 4-5 leaves are picked before and after the Qingming Festival. The quality of the tea made from these tender shoots is very good, which be...

AI Technical Summary

Problems solved by technology

[0016] Using the above method to calculate the degree of difference cannot take into account the influence of points located inside the sample area, and the accuracy is not high

In addition, there is no research on the use of electronic tongue detection for tea quality identification

Images