Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101197 |
Resumo: | Abstract 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. |
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Food Science and Technology (Campinas) |
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Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technologytartary buckwheat teaelectronic noseelectronic tongueelectronic eyeAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101197Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27222info:eu-repo/semantics/openAccessSHI,XiaodongHONG,RuLIN,LiangzhuWANG,XinyuLI,YanjieWANG,CongNIU,Beieng2022-06-23T00:00:00Zoai:scielo:S0101-20612022000101197Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-06-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology |
title |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology |
spellingShingle |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology SHI,Xiaodong tartary buckwheat tea electronic nose electronic tongue electronic eye |
title_short |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology |
title_full |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology |
title_fullStr |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology |
title_full_unstemmed |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology |
title_sort |
Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology |
author |
SHI,Xiaodong |
author_facet |
SHI,Xiaodong HONG,Ru LIN,Liangzhu WANG,Xinyu LI,Yanjie WANG,Cong NIU,Bei |
author_role |
author |
author2 |
HONG,Ru LIN,Liangzhu WANG,Xinyu LI,Yanjie WANG,Cong NIU,Bei |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
SHI,Xiaodong HONG,Ru LIN,Liangzhu WANG,Xinyu LI,Yanjie WANG,Cong NIU,Bei |
dc.subject.por.fl_str_mv |
tartary buckwheat tea electronic nose electronic tongue electronic eye |
topic |
tartary buckwheat tea electronic nose electronic tongue electronic eye |
description |
Abstract 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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101197 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101197 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.27222 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126334664966144 |