Research progress of quality evaluation technology in black tea fermentation process
Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intel...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-04-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230337 |
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| author | XIA Chang-yi RAN Qian-song LI Rui LIU Ya-bing |
| author_facet | XIA Chang-yi RAN Qian-song LI Rui LIU Ya-bing |
| author_sort | XIA Chang-yi |
| collection | DOAJ |
| description | Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intelligent biomimetic technology, data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed, and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected. |
| format | Article |
| id | doaj-art-e11fb5148d034922bbb0413ae50137f6 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-04-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-e11fb5148d034922bbb0413ae50137f62025-08-20T02:22:37ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-04-0139323324010.13652/j.spjx.1003.5788.2022.80762Research progress of quality evaluation technology in black tea fermentation processXIA Chang-yi0RAN Qian-song1LI Rui2LIU Ya-bing3 Anshun College, Anshun, Guizhou 561000 , China Guizhou Vocational College of Agriculture, Guiyang, Guizhou 551400 , China Anshun College, Anshun, Guizhou 561000 , China Tea Research Institute of Guizhou Province, Guiyang, Guizhou 550006 , China Fermentation is the key to the formation of characteristics and quality of black tea. It is very important to evaluate the fermentability of black tea quickly and accurately. In this paper, the application of artificial sensory evaluation technology, biochemical component detection technology, intelligent biomimetic technology, data fusion technology and intelligent biomimetic equipment in the evaluation of black tea fermentation quality in recent years was reviewed, and the development trend of intelligent biomimetic technology in the evaluation of black tea fermentation in the future was prospected.http://www.ifoodmm.com/spyjxen/article/abstract/20230337 black tea fermentation artificial sense component detection pattern recognition intelligent bionic technology |
| spellingShingle | XIA Chang-yi RAN Qian-song LI Rui LIU Ya-bing Research progress of quality evaluation technology in black tea fermentation process Shipin yu jixie black tea fermentation artificial sense component detection pattern recognition intelligent bionic technology |
| title | Research progress of quality evaluation technology in black tea fermentation process |
| title_full | Research progress of quality evaluation technology in black tea fermentation process |
| title_fullStr | Research progress of quality evaluation technology in black tea fermentation process |
| title_full_unstemmed | Research progress of quality evaluation technology in black tea fermentation process |
| title_short | Research progress of quality evaluation technology in black tea fermentation process |
| title_sort | research progress of quality evaluation technology in black tea fermentation process |
| topic | black tea fermentation artificial sense component detection pattern recognition intelligent bionic technology |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230337 |
| work_keys_str_mv | AT xiachangyi researchprogressofqualityevaluationtechnologyinblackteafermentationprocess AT ranqiansong researchprogressofqualityevaluationtechnologyinblackteafermentationprocess AT lirui researchprogressofqualityevaluationtechnologyinblackteafermentationprocess AT liuyabing researchprogressofqualityevaluationtechnologyinblackteafermentationprocess |