Evaluation of Taste Quality in Green Tea Infusion Using Electronic Tongue Combined with LS-SVM

Shi Rong Ai; Rui Mei Wu; Lin Yuan Yan; Yan Hong Wu

doi:10.4028/www.scientific.net/AMR.301-303.1643

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 301-303Evaluation of Taste Quality in Green Tea Infusion...

Evaluation of Taste Quality in Green Tea Infusion Using Electronic Tongue Combined with LS-SVM

Abstract:

This study discussed the feasibility of taste quality evaluation for green tea infusion using electronic tongue. Chemistry evaluation was regarded as the reference measurement, and used to measure total taste scores of green tea infusion. LS-SVM was used to build the correlativity between the sensor signals of green tea infusion and total taste scores by the reference measurement, and compared the influence of different principal components on the performance of LS-SVM model. Experimental results showed that the optimal model was obtained when 4 PCs were included with Rc=0.951 and RMSECV=3.242 in calibration set, Rp=0.904 and RMSEP=4.134 in the prediction set. This study showed that the electronic tongue had a great potential in the evaluation of taste quality for green tea and LS-SVM was an efficient method to build the evaluation model based on electronic tongue.

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Periodical:

Advanced Materials Research (Volumes 301-303)

Pages:

1643-1647

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.301-303.1643

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Online since:

July 2011

Authors:

Shi Rong Ai, Rui Mei Wu, Lin Yuan Yan, Yan Hong Wu

Keywords:

Electronic Tongue, Green Tea, Least Squares SVM (LS-SVM), Taste Quality

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