Tea taste sensory evaluation indexes, tea taste sensory evaluation method, tea taste sensory evaluation system and implementation method thereof

Abstract

The invention discloses tea taste sensory evaluation indexes, the tea taste sensory evaluation indexes include a benchmark score, an adjustment score and a plurality of evaluation dimensions, the benchmark score is configured as a fixed score value, and the adjustment score is configured to be dynamically determined by the plurality of evaluation dimensions, and tea taste sensory evaluation results are jointly determined by the adjustment score and the benchmark score. The invention also discloses a tea taste sensory evaluation method and a tea taste sensory evaluation system using the tea taste sensory evaluation indexes. The tea taste sensory evaluation method comprises the following steps: obtaining the adjustment score according to sensory evaluation results of brewed tea soup of tea and the defined tea taste sensory evaluation indexes; and summing the obtained adjustment score and the benchmark score to obtain a taste score of the tea. The tea taste sensory evaluation method can make the score accurate, reliable, and highly-stable, and at the same time taste comments and the taste score can be unified.

Description

technical field [0001] The invention relates to a sensory evaluation index of tea taste, a method for sensory evaluation of tea taste, a system for sensory evaluation of tea taste and a realization method thereof. Background technique [0002] Tea is a green drink with a long history of drinking. The sensory evaluation includes five factors: appearance, soup color, aroma, taste and leaf bottom. Among them, taste is the most important factor in tea quality, and its scoring coefficient in tea quality is usually 30%. At present, the sensory evaluation of tea taste mainly consists of comment evaluation and scoring evaluation, that is, quality comment and quality factor scoring, but there are the following problems in this review: comments can basically reflect the taste characteristics of tea, but cannot quantify the taste of tea, resulting in the same There is a large difference in the scores of the comments; during the review, because the scoring is based on the overall taste...

AI Technical Summary

Problems solved by technology

At present, the sensory evaluation of tea taste mainly consists of comment evaluation and scoring evaluation, that is, quality comment and quality factor scoring, but there are the following problems in this review: comments can basically reflect the taste characteristics of tea, but cannot quantify the taste of tea, resulting in the same There is a large difference in the scores of the comments; during the review, because the scoring is based on the overall taste, but the overall taste is vague, the scoring cannot accurately reflect the taste of the tea, and there is usually no uniform standard sample, resulting in different scores given by different reviewers. The value is quite different

The above problems lead to inaccurate review results, low reliability, and poor stability, which are not conducive to the sensory evaluation of tea, and the existing sensory evaluation of tea taste cannot achieve the unification of comment evaluation and scoring evaluation

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