Method for monitoring fermentation degree of black tea through hyperspectral coupled nanocrystallization colorimetric sensor

Abstract

The invention relates to the technical field of tea quality monitoring, in particular to a method for monitoring the fermentation degree of black tea through a hyperspectral coupled nanocrystallization colorimetric sensor. Volatile substances in the fermentation process of black tea are captured by utilizing a nanocrystallization colorimetric sensing array, colorimetric array feature information is efficiently extracted by combining a hyperspectral image technology with dimension reduction algorithms such as principal component analysis and linear discriminant analysis, and an information fusion discrimination model with strong robustness and high accuracy is established by adopting algorithms such as partial least squares discrimination, multivariate linear discrimination, a support vector machine, an extreme learning machine, an artificial neural network and a deep belief network to realize rapid and accurate discrimination of the fermentation degree of black tea. The method has the characteristics that the analysis speed is high, the sensitivity is high, the cost is low, a sample does not need to be pretreated, and online nondestructive detection is facilitated.

Description

technical field [0001] The invention relates to the technical field of tea quality monitoring, in particular to a method for monitoring the fermentation degree of black tea with a hyperspectral coupled nanometerized colorimetric sensor. Background technique [0002] Black tea is the tea with the highest output and sales volume in the world, and its processing steps include withering, rolling, fermentation and drying. As a key process of black tea processing, fermentation has an important impact on the formation of aroma, color, and taste quality of black tea. Insufficient fermentation and excessive fermentation are not conducive to the quality of black tea. At present, the evaluation methods of tea quality mainly rely on sensory evaluation and chemical analysis methods. In the production of traditional black tea, the mastery of the degree of fermentation mainly depends on the sensory evaluation of experienced tea masters. However, the sensory evaluation of fermented leaves...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problem that the current black tea fermentation degree monitoring method has low sensitivity and weak selectivity, and the RGB three channels for obtaining color difference vectors for statistical and quantitative analysis are highly correlated, and the monitoring results are inaccurate. A method for monitoring the fermentation degree of black tea with hyperspectral coupling nanometer colorimetric sensor

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