Basically, the quality of tea is evaluated by the tea experts through senses. The sensitivity of human’s sense, however, is liable to be changed by external factors, therefore, it is not easy to make an accurate evaluation through human’s sense. The paper presents the new research development in evaluating tea quality such as the shape of tea, the color of tea infusion, the aroma and taste of tea by instruments, especially the application of the machine vision to the shape of tea and the color of tea infusion, the electronic nose to the tea aroma and the electronic tongue to the taste of tea, it put forwards the tendency of the new technology application to tea quality evaluation.
ZHOU Yi-bin
,
WANG Jun
. The Development and Tendency on the New Technology Application in Tea Quality Evaluation[J]. Journal of Tea Science, 2004
, 24(2)
: 82
-85
.
DOI: 10.13305/j.cnki.jts.2004.02.002
[1] 林刚, 严俊. 茶叶外形数量化研究初报[J]. 茶叶科学, 1994, 14(1): 75-78.
[2] 蔡健荣. 利用计算机视觉定量描述茶叶色泽[J]. 农业机械学报, 2000, 3(14): 67-70.
[3] 朱旗, 施兆鹏, 任春梅. 绿茶香气不同提取方法的研究[J]. 茶叶科学, 2001, 21(1): 38-43.
[4] Ritaban Dutta, E L Hines, J W Gardner, et al. Tea quality prediction using a tin oxide-based electronic nose: an artificial intelligence approach[J]. Sensors and Actuators B 94, 2003: 228-237.
[5] 陆建良, 梁月荣, 龚淑英, 等. 茶汤色差与茶叶感官品质相关性研究[J]. 茶叶科学, 2002,22(1): 57-61.
[6] 梁月荣, 罗德尼·毕. 名茶茶汤光谱特性初探[J]. 茶叶, 1991, 17(2): 44-46.
[7] Yuerong Liang,Jianliang Lu, Lingyun Zhang, et al. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions[J]. Food Chemistry, 2003, (80): 283-290.
[8] Larisa Lvova, Andrey Legin, Yuri Vlasov, et al. Multicomponent analysis of Korean green tea by means of disposable all-solid-state potentiometric electronic tongue microsystem[J]. Sensors and Actuators B 95, 2003: 391-399.
[9] 龚琦, 钱惠萍. LRC数字电桥检测茶叶品质的研究[J]. 农业工程学报, 1997, 13(2): 216-219.
[10] J. Luypaert, M.H. Zhang, D.L. Massart.Feasibility study for the use of near infrared spectroscopy in the qualitative and quantitative analysis of green tea, Camellia sinensis (L)[J]. Analytica Chimica Acta, 478, 2003: 303-312.
[11] Li Rong, Wang Ping, Hu Wenlei, et al. A novel method for wine analysis based on sensor fusion technique[J]. Sensors and Actuators B 66, 2000: 246-250.
[12] Corrado Di Natale, Manuela Zude-Sasse, Antonella Macagnano, et al. Outer product analysis of electronic nose and visible spectra: application to the measurement of peach fruit characteristics[J]. Analytica Chimica Acta 459, 2002: 107-117.
浙公网安备 33019902000101号 
