Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology
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 hum...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
| Repositorio: | Food Science and Technology (Campinas) |
| Idioma: | inglés |
| OAI Identifier: | oai:scielo:S0101-20612022000101197 |
| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101197 |
| Access Level: | acceso abierto |
| Palabra clave: | tartary buckwheat tea electronic nose electronic tongue electronic eye |
| Sumario: | 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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