Table 1.
Response features of the sensor array.
Fig 1.
Response of sensor array to tea odor.
Table 2.
Chemical composition and taste analysis of Xinyang Maojian tea.
Table 3.
Significance analysis between electronic nose and tongue.
Fig 2.
Establish the MLR model for the bitter and astringent taste of tea.
a. Calibration set for the bitter taste of tea b. Prediction set for the bitter taste of tea c. Calibration set for the astringent taste of tea d. Prediction set for the astringent taste of tea.
Fig 3.
Establish the PLSR model for the bitter and astringent taste of tea.
a. Calibration set for the bitter taste of tea b. Prediction set for the bitter taste of tea c. Calibration set for the astringent taste of tea d. Prediction set for the astringent taste of tea.
Fig 4.
Establish the BPNN model for the bitter and astringent taste of tea.
a. Calibration set for the bitter taste of tea b. Validation set for the bitter taste of tea c. Prediction set for the bitter taste of tea d. Calibration set for the astringent taste of tea e. Validation set for the bitter taste of tea f. Prediction set for the astringent taste of tea.
Table 4.
Comparison of the prediction results of three models for bitterness.
Table 5.
Comparison of the prediction results of three models for astringency.