文章基本信息

标题：Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology
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作者：SHI Xiaodong ; HONG Ru ; LIN Liangzhu 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.27222
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：As an alternative type of tea product, tartary buckwheat tea (TBT) has become popular in the current market because of its rich taste, natural healthiness and convenience of use. Because sensory evaluation is easily affected by the individual differences and external factors that affect human assessors, the present study used intelligent sensory systems (electronic nose, electronic tongue and electronic eye) to analyze different types of TBT to establish a scientific basis for its quality characteristics. Results showed that obvious differences in color, aroma and taste were found among the different types of teas. The taste differences in the TBT were mainly acquired by the CTS sensor (saltiness) and ANS sensor (sweetness), with the greatest number of volatile substance was detected in the whole plant tea. Overall, intelligent sensory technology could accurately evaluate TBT thus providing the capability to meet the needs of different types of consumers and of different occasions.
关键词：tartary buckwheat tea;electronic nose;electronic tongue;electronic eye