基于嗅觉可视化技术的工夫红茶发酵程度判定方法

Abstract

Abstract: As the crucial procedure for production of black tea, fermentation plays an important role in quality control of black tea. This paper proposed a colorimetric sensor array-based artificial olfaction system to monitor black tea fermentation. Herein, a colorimetric sensor array by printing 16 chemical dyes including porphyrins/metalloporphyrins on a Silica gel thin-layer chromatography plate was utilized to detect volatile gases during black tea fermentation. Discrimination model was established by fisher discriminatory analysis and adaptive boosting algorithm based on BP-ANN (BP-Adaboost). Results showed that the discrimination rate and discrimination rate of cross-validation reached 100% and 90.74% respectively. BP-Adaboost model showed that the correlation coefficient of calibration set (Rc) and prediction set (Rp) were 0.9578 and 0.9132 respectively. This work demonstrates that it is feasible to distinguish the degree of black tea fermentation using a colorimetric sensor array-based artificial olfaction system.

Key words: black tea, fermentation degree, Fisher discriminatory analysis, BP-Adaboost algorithm

CLC Number:

CHEN Lin, YE Yang, DONG Chunwang, HE Huafeng. Monitoring Black Tea Fermentation Using a Colorimetric Sensor Array-based Artificial Olfaction System[J]. Journal of Tea Science, 2017, 37(3): 258-265.

References 15

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Monitoring Black Tea Fermentation Using a Colorimetric Sensor Array-based Artificial Olfaction System

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