Method for judging origin of tea based on visual, olfactory and taste sensing information fusion

A technology of sensing information and discrimination methods, which is applied in the direction of testing food, testing beverages, material inspection products, etc., can solve the problem of not being able to fully describe the overall information of the sensory quality of black tea, and achieve the effect of improving accuracy and overcoming limitations

Inactive Publication Date: 2019-05-21
JIANGSU UNIV
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AI Technical Summary

Problems solved by technology

Current research mostly uses single sensor technology, and the information provided by a single bionic sensor detection method can only describe a certain aspect of the sensory quality of tea, such as visual sensors only reflect color information, olfactory sensors only reflect aroma information, taste sensors only reflect Taste information, etc., cannot fully describe the overall information of the sensory quality of black tea, and has certain limitations

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  • Method for judging origin of tea based on visual, olfactory and taste sensing information fusion
  • Method for judging origin of tea based on visual, olfactory and taste sensing information fusion
  • Method for judging origin of tea based on visual, olfactory and taste sensing information fusion

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Embodiment

[0033] (1) Select tea samples and take black tea as the experimental object: collect black tea samples from four different countries including China, India, Indonesia and Kenya, a total of 96 samples, including 41 samples from China, 11 samples from India, and 19 samples from Indonesia , 25 samples from Kenya;

[0034] (2) Sample preparation: take 3 equal portions of 1g dry tea for each tea sample, and use the visual, olfactory and taste sensing systems to obtain the color, aroma and taste information of the tea;

[0035] (3) Visual sensor information collection: Take 1g of black tea sample (dry tea), brew it with 50mL boiling water, cover and seal it for 5 minutes, and filter to obtain tea soup; take the cooled tea soup and place it in a cuvette with an optical path of 10mm for testing , the integration time is set to 1500us, the spectrum is smoothed 3 times, and each spectrum is collected 3 times for averaging. The spectral range of the spectrometer is 200-1100nm, with a tot...

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Abstract

The invention belongs to the technical field of rapid nondestructive testing of tea leaves, and relates to a method for judging the origin of tea based on visual, olfactory and taste sensing information fusion. The method comprises the following specific steps: selecting tea samples from different countries, firstly, acquiring color information of tea soup by adopting a visible / near infrared spectrum technology, acquiring aroma information of the tea soup by adopting a color-sensitive olfactory sensor, and acquiring taste information of the tea soup by adopting a taste sensor system based on asimple working electrode; secondly, preprocessing the visual, olfactory and taste sensing information of the tea soup by adopting a chemometrics method, and respectively extracting visual, olfactoryand taste sensing characteristic information; and finally, fusing visual, olfactory and taste sensing feature information to construct a tea origin judgment model for judgment of the tea origin. According to the method, visual, olfactory and taste sensing feature information is fused, so that the origin of the tea can be quickly and accurately judged, and the operation is intelligent, simple and convenient.

Description

technical field [0001] The invention belongs to the technical field of rapid non-destructive detection of tea, and relates to a method for discriminating the origin of tea based on fusion of vision, smell and taste sensory information. Background technique [0002] The quality evaluation of tea is mainly to evaluate the color, aroma, taste and other qualities of tea by sensory assessors using organs such as vision, smell, and taste. However, artificial sensory evaluation is easily affected by factors such as the gender, age, environment, and mental state of experts. Using bionic sensor technologies such as vision, smell, and taste to simulate human sensory organs to achieve intelligent evaluation of tea quality can overcome the shortcomings of artificial sensory experience evaluation. It has the advantages of fast, objective and accurate. Vision, smell, and taste sensors can respectively simulate human vision, smell, and taste organs, and realize the evaluation of the senso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
Inventor 欧阳琴杨永存陈全胜李欢欢郭志明吴继忠
Owner JIANGSU UNIV
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