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A high‐precision method evaluating color quality of Sichuan Dark Tea based on colorimeter combined with multi‐layer perceptron
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-19 , DOI: 10.1111/jfpe.13444 Yao Zou 1 , Wanjun Ma 1 , Qian Tang 1 , Wei Xu 1 , Liqiang Tan 1 , Deyang Han 1 , Yun Tian 1 , Yue Yuan 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-19 , DOI: 10.1111/jfpe.13444 Yao Zou 1 , Wanjun Ma 1 , Qian Tang 1 , Wei Xu 1 , Liqiang Tan 1 , Deyang Han 1 , Yun Tian 1 , Yue Yuan 1
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Instrumental examination of Sichuan Dark Tea (SDT) quality instead of human panel sensory evaluation is important for quality control. This study attempted to create a high‐precision method to rapidly and accurately evaluate SDT color quality. Colorimeter combined with multi‐layer perceptron (MLP) was utilized to extract CIELAB color parameters of dried tea, liquor, and infused tea, respectively, and established the prediction models of color attributes scores with the optimal color parameters selected by a principal component analysis (PCA). MLP models established could accurately predict color total scores of SDT, the glossiness of dried tea, and chroma of infused tea (Rp = 0.889–0.989; RMSEP = 0.393–0.631). Besides, models based on tea pigments could accurately predict infused tea color total scores (Rp = 0.920, RMSEP = 0.531). Parameter a* was significantly correlated with almost all of the color evaluation factors of SDT and seemed to be the characteristic color parameter. The color quality of Sichuan Dark Tea can be excellently estimated by the method utilizing colorimeter coupled with MLP.
中文翻译：
基于色度计和多层感知器的四川黑茶颜色质量的高精度评估方法
用仪器检查四川黑茶（SDT）的质量，而不是通过人体面板的感官评估，对于质量控制很重要。这项研究试图创建一种高精度方法来快速准确地评估SDT的颜色质量。比色计结合多层感知器（MLP）分别提取干茶，白酒和泡茶的CIELAB颜色参数，并建立了通过主成分分析选择的最佳颜色参数的颜色属性得分的预测模型（ PCA）。建立的MLP模型可以准确预测SDT的颜色总分，干茶的光泽度和注入茶的色度（R p= 0.889–0.989; RMSEP = 0.393–0.631）。此外，基于茶色素的模型可以准确预测注入的茶色总分（R p = 0.920，RMSEP = 0.531）。参数a *与SDT的几乎所有颜色评估因子都显着相关，并且似乎是特征颜色参数。利用比色计结合MLP的方法可以很好地评估四川黑茶的颜色质量。
更新日期：2020-05-19
中文翻译：
基于色度计和多层感知器的四川黑茶颜色质量的高精度评估方法
用仪器检查四川黑茶（SDT）的质量，而不是通过人体面板的感官评估，对于质量控制很重要。这项研究试图创建一种高精度方法来快速准确地评估SDT的颜色质量。比色计结合多层感知器（MLP）分别提取干茶，白酒和泡茶的CIELAB颜色参数，并建立了通过主成分分析选择的最佳颜色参数的颜色属性得分的预测模型（ PCA）。建立的MLP模型可以准确预测SDT的颜色总分，干茶的光泽度和注入茶的色度（R p= 0.889–0.989; RMSEP = 0.393–0.631）。此外，基于茶色素的模型可以准确预测注入的茶色总分（R p = 0.920，RMSEP = 0.531）。参数a *与SDT的几乎所有颜色评估因子都显着相关，并且似乎是特征颜色参数。利用比色计结合MLP的方法可以很好地评估四川黑茶的颜色质量。
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