Objective and quantitative evaluation method of tea soup brightness of Congou black tea based on chromatic aberration system
A technology of Gongfu black tea and quantitative evaluation, applied in the measurement of color/spectral characteristics, etc., can solve the problem of no clear conclusion, and achieve the effect of fast analysis, elimination of human subjective factors, and good repeatability
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Embodiment 1
[0042] Example 1: Establishment of a quantitative evaluation method for the brightness of Gongfu black tea soup based on color difference analysis Specific operation steps:
[0043] (1) Modeling set tea soup preparation
[0044] Collect 26 Gongfu black tea finished teas (i.e. Minhong) from the Fujian area, according to the present invention step 1), brew through the national standard method or change the brewing conditions, such as changing the amount of leaves and changing the brewing time, a total of 43 tea soup samples with different brightness were obtained for modeling. The brewing conditions of the 43 tea soup samples are shown in Table 1.
[0045] (2) Sensory evaluation of brightness
[0046]After the tea soup is cooled to room temperature, ask a sensory evaluation expert panel (the team is composed of 5 reviewers, all of whom have senior tea judges and above qualifications) to evaluate the brightness of the tea soup (using a 10-point scale: 10 is the brightest, 1 in...
Embodiment 2
[0069] Example 2: Quantitative evaluation and brightness classification and discrimination of 43 Fujian black tea soups obtained under different brewing conditions
[0070] Specific steps:
[0071] combine Figure 1 to Figure 5 , the measured values of the key color difference indicators L99 and C* of the 43 Fujian black tea soup samples in Example 1 are directly substituted into the tea soup brightness quantitative evaluation equation L pre =-46.028+0.519×L99+0.117×C*(2), where L pre , namely L predict , is the brightness value of the tea soup predicted according to the linear fitting equation, and the brightness value of the measured tea soup is obtained. The brightness value of black tea soup obtained based on the prediction equation is significantly correlated with the actual brightness value (obtained from sensory evaluation), and the Pearson correlation is 0.92 (ppredict -L sensory ) is small, and the absolute value of the mean deviation is 0.6. Based on the predi...
Embodiment 3
[0074] Example 3: External verification of the quantitative prediction model for the brightness of black tea infusions: Quantitative evaluation and brightness classification and discrimination of the brightness of black tea infusions from 19 different origins
[0075] In order to further verify the reliability of the established brightness prediction model, 19 Gongfu black teas from Zhejiang, Hubei, Guangdong, Hunan, Fujian and other production areas in the country were collected more extensively, and expert sensory evaluation was carried out after brewing by the national standard method. Evaluation and color difference analysis, as an external validation of the model.
[0076] details as follows:
[0077] (1) extensively collect 19 Gongfu black teas from various production areas of the whole country such as Zhejiang, Hubei, Guangdong, Hunan, Fujian, after brewing according to the national standard method described in step 1) of the present invention, according to the operatio...
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