Analysis on Quality Indicators of Taste and Infusion Color and Discrimination of Famous and Superior Green Tea with Different Appearances in Fujian Province, PR China

Compared to traditional sensory quality evaluation, chemical components and color values in CIE-Lab space are looked as indicators to assess tea quality objectively

Yaling Guo

2015

Scholarcy highlights

  • Compared to traditional sensory quality evaluation, chemical components and color values in CIE-Lab space are looked as indicators to assess tea quality objectively
  • All indicators were classified into four factors, evaluating famous and superior green tea quality in lightness, yellowness and saturation of infusion color and astringency and bitterness of taste; umami and mellowness; greenness; and body
  • By the principal component analysis, three appearance types were separated from each other with the cumulative variance contribution rate of 88.35% for the first three PCs based on indicators of taste and 90.30% for the first two PCs based on indicators of infusion color, respectively
  • FGST qualities among different appearances or within the same appearance originating from different areas or using different cultivars often have distinctive qualities and maybe have similar qualities
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