2020Journal article
Qin Ouyang, Li Wang, Bosoon Park, Rui Kang, Zhen Wang, Quansheng Chen, Zhiming Guo
LWT
Hyperspectral microscope imaging (HMI) technology coupled with chemometrics was attempted to mimic human panel test for estimating sensory quality of matcha in this study. The hypercubes from HMI system contained spatial and spectral information related with quality of samples. Models were established based on the spectral information and the sensory scores from human panel evaluation for sensory attributes. Characteristic spectra were first averaged and extracted from all the pixels in the optimized regions of interest. Then, key spectral variables were selected by competitive adaptive reweighted sampling and used for building artificial neural networks models (namely CARS-ANN models). Results demonstrated that the key spectral variables were only accounted for between 2% and 7% of the original spectral variables for each sensory attribute. The CARS-ANN models achieved superior performance, with 11 spectral variables and 0.7946 of Rₚ² (coefficient of determination in prediction set) for appearance, 8 spectral variables and 0.7172 of Rₚ² for infusion color, 21 spectral variables and 0.6747 of Rₚ² for aroma, 6 spectral variables and 0.7788 of Rₚ² for taste, 7 spectral variables and 0.7774 of Rₚ² for overall quality. Overall, HMI technology as a rapid, objective and accurate tool has the potential for estimating quality of matcha.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Sensory / consumer
Taste, aroma, color and how people perceive matcha.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Qin Ouyang, Li Wang, Bosoon Park, Rui Kang, Zhen Wang, Quansheng Chen, Zhiming Guo. (2020). Assessment of matcha sensory quality using hyperspectral microscope imaging technology. LWT. https://doi.org/10.1016/j.lwt.2020.109254
DOI: 10.1016/j.lwt.2020.109254 · Cited by 40 (OpenAlex)
Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 76×Objective: Gut microbiota plays a key role in metabolism and health in diabetes patients with gastrointestinal microbiota dysbiosis. Thus, regulating the ecological balance of gut microbiota may provide a pathway toward improvement for…
Animal studyMetabolism and weightGut and microbiomeMarket, culture and sustainabilityCited 68×Matcha green tea (MGT) is a natural product that is currently used as a dietary supplement and may have significant anti-cancer properties. However, the molecular mechanism(s) underpinning its potential health benefits remain largely…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsCancerCited 66×