期刊
JOURNAL OF FOOD ENGINEERING
卷 110, 期 1, 页码 71-79出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2011.12.007
关键词
Black tea; Theaflavins (TF); Voltammetric electronic tongue; Principle component analysis (PCA); Artificial neural network (ANN); Gradient descent (GD); Scaled conjugate gradient (SCG)
资金
- University Grants Commission
- Department of Science and Technology, Government of India
Biochemical components like theaflavins (TF) play very important role in the quality of finished CTC (cut, torn, and curled) variety of tea. TF are known to provide characteristic astringency to the taste of finished CTC tea. The quality indicators like brightness, briskness, strength, color and overall quality of tea liquor are also due to the amount of TF present. A positive correlation is normally observed between the amount of IF and the quality scores of finished tea. Biochemical tests that yield the percentage of TF are often time consuming, require meticulous effort of sample preparation, storage and measurement. This paper proposes an alternative approach of quality evaluation of CTC tea by predicting the amount of TF that may be present in a given tea sample, using a voltammetric electronic tongue. (C) 2011 Elsevier Ltd. All rights reserved.
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