Liu S, Rong Y, Chen Q, Ouyang Q. Colorimetric sensor array combined with chemometric methods for the assessment of aroma produced during the drying of tencha.
Food Chem 2024;
432:137190. [PMID:
37633147 DOI:
10.1016/j.foodchem.2023.137190]
[Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/24/2023] [Accepted: 08/16/2023] [Indexed: 08/28/2023]
Abstract
The aroma produced during drying is an important indicator of tencha and needs to be monitored. This study constructed an olfactory visualization system for assessing tencha aroma using colorimetric sensor array (CSA) combined with chemometric methods. The 16 chemically responsive dyes were selected to obtain aroma information of tencha samples and extracted image data of aroma information by machine vision algorithms. Subsequently, k-nearest neighbor, support vector machine, classification and regression tree, and random forest (RF), four qualitative models were applied to build the mathematical models. The RF model with nine principal components was preferred, with recognition rate of 100.00% and 91.07% for the training and prediction sets, respectively. The experimental results showed that CSA combined with the RF model can be effectively applied to assess tencha aroma. This study provided a scientific and novel method to maintain the stability of tencha quality in the production process.
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