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E-nose and colorimetric sensor array combining homologous data fusion strategy discriminating the roasting degree of
Luqing Li1, Shuai Dong1, Shuci Cao1
1State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Hefei 230036 Anhui, People's Republic of China.
Abstract:
Different degrees of roasting result in differences in the quality and flavor of large-leaf yellow tea. The current sensory evaluation and chemical detection methods cannot meet the requirement of online differentiation of LYT roasting degree, so an accurate and comprehensive assessment method needs to be developed urgently. First, the two aroma sensing technologies were compared. Two variable screening methods and three recognition algorithms were employed to build discriminant models. The results showed that the discrimination rate of the colorimetric sensor array (CSA) in the prediction set reached 91.89 %, outperforming that of the E-nose. Subsequently, three fusion strategies were applied to improve the discrimination accuracy. The discrimination rate of the middle fusion strategy resulted in an optimal resolution of 94.59 %. The results obtained from the homologous fusion were able to evaluate the roasting degree comprehensively and accurately, which provides a new method and idea for tea aroma quality.
