The Fermentation Degree Prediction Model for Tieguanyin Oolong Tea Based on Visual and Sensing Technologies

The Fermentation Degree Prediction Model for Tieguanyin Oolong Tea Based on Visual and Sensing Technologies

The fermentation of oolong tea is a critical process that determines its quality and flavor. Current fermentation control relies on tea makers’ sensory experience, which is labor-intensive and time-consuming. In this study, using Tieguanyin oolong tea as the research object, features including the t...

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Bibliographic Details
Main Authors: Yuyan Huang, Jian Zhao, Chengxu Zheng, Chuanhui Li, Tao Wang, Liangde Xiao, Yongkuai Chen
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
Tieguanyin oolong tea
weight loss rate
aroma
image features
feature fusion
fermentation
Online Access:https://www.mdpi.com/2304-8158/14/6/983
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