Visual green tea quality sensing and distinguishing method based on olfaction and taste interaction

Abstract

The invention discloses a visual green tea quality sensing discrimination method based on olfaction and taste interaction, and belongs to the technical field of rapid nondestructive detection of tea quality. The method comprises the following steps: selecting green tea samples of different categories and grades, screening out porphyrin derivatives and pH indicators as color-sensitive materials, and fixing the color-sensitive materials on a substrate to prepare a sensor array; the method comprises the following steps: firstly, acquiring an original image of a sensor array through an image acquisition device, then acquiring an image after the sensor array reacts with green tea fragrance and tea soup, and finally subtracting RGB values of sensor units in the two groups of images to obtain a feature matrix of each sample; and constructing a discrimination model based on the feature matrix to realize discrimination of green tea samples with different qualities. According to the method, the green tea samples with different qualities can be quickly and accurately distinguished by utilizing a visualization technology, and the method has the characteristics of simplicity and convenience in operation and reliable result.

Description

technical field [0001] The invention relates to a fast and intelligent discrimination method for the quality detection of green tea, which is to discriminate green teas of different qualities by using color-sensitive sensor technology according to the interaction of smell and taste. Background technique [0002] Tea is one of the most popular beverages in the world. As a traditional drink, green tea not only has strong aroma and refreshing taste, but also has economic benefits and is beneficial to human health. With the improvement of people's living standards, the number of tea drinkers has gradually increased, and the consumption of tea has continued to increase. Consumers have higher and higher requirements for the quality of tea. The quality of tea is closely related to its color, aroma, taste, and shape, and green tea has a strong liking, and its sensory quality will directly affect the economic value of the product. At present, the detection of tea quality mainly rel...

AI Technical Summary

Problems solved by technology

However, in actual situations, when the tasters obtain certain sensory information, they will be consciously or unconsciously affected by other senses. For example, when tasting green tea, the taste information is the main information, but it will be affected by the sense of smell.

Therefore, the interaction between the sense organs exists objectively and is unavoidable

At present, when researchers use sensors to judge food, they seldom consider the interaction between the senses, and the extracted sensor information cannot truly reflect the sensory characteristics of food.

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