Method for qualitatively and quantitatively detecting tea quality based on multi-sensor fingerprint

Abstract

The invention discloses a method for qualitatively and quantitatively detecting tea quality based on a multi-sensor fingerprint spectrum, which comprises the following steps of: collecting a batch oftea leaves with different grades, brewing into tea soup for being detected by an electronic nose, an electronic tongue and an electronic eye, and extracting characteristic data from a multi-sensor fingerprint spectrum to describe the color, the aroma and the taste of the tea leaves; then determining the contents of total phenol, amino acid, catechin and caffeine in the tea sample; and establishinga tea grade identification model based on the fusion signals of the three and a prediction model for total phenol, amino acid, catechin and caffeine in tea by combining a random forest algorithm. Themethod provided by the invention is used for establishing a qualitative judgment of the tea quality and a prediction model of the chemical component content by simultaneously fusing the aroma, tasteand color information of the tea, does not need complex pretreatment, has objective and reliable analysis results and simple operation, and has higher popularization value.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for qualitatively and quantitatively detecting tea quality based on a multi-sensor fingerprint spectrum. Background technique [0002] Longjing tea is a famous traditional tea in my country. It has a profound history and profound cultural heritage and is famous all over the world. For hand-fried West Lake Longjing, the traditional method of quality grade identification mainly adopts the artificial sensory evaluation method, which evaluates the color, aroma, taste and shape of the tea leaves. However, since the whole process is mainly participated and led by the sensory judges, the results are easily affected by factors such as the physical fitness of the sensory judges, resulting in relatively strong subjectivity of the test results. At the same time, the content of some chemical components in tea such as tea polyphenols, catechins, amino acids and caffeine are important factors affect...

AI Technical Summary

Problems solved by technology

[0005] The present invention proposes a qualitative and quantitative detection method for tea quality based on multi-sensor fingerprints based on the problems of strong subjectivity in existing tea quality evaluation methods and complex determination process of important chemical components in tea.

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