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Physicochemical Indicators Coupled with Multivariate Analysis for Comprehensive Evaluation of Matcha Sensory Quality by Jizhong Wu,Qin Ouyang,Bosoon Park,Rui Kang,Zhen Wang,Li Wang,Quansheng Chen is a scholarly article available to read on EtoBox.

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Food Chemistry, 371 (2022) 131100. doi:10.1016/j.foodchem.2021.131100 Physicochemical indicators coupled with multivariate analysis for comprehensive evaluation of matcha sensory quality 1 1 Introduction 1 2 Materials and methods 2 2.1 Samples and instruments 2 2.2 Human sensory panel test 3 2.3 Matcha physical indicators measurement 3 2.4 Matcha chemical constituent determination 3 2.5 Statistical analysis 4 3 Results and discussion 4 3.1 Sensory score and reference values of physicochemical indicators 4 3.2 Correlation analysis of sensory quality and physicochemical indicators 4 3.3 Correlation analysis of physicochemical indicators 4 3.4 Key physicochemical indicators selected based on LASSO 5 3.5 PCA comprehensive evaluation model results 6 4 Conclusion 8 CRediT authorship contribution statement 8 Declaration of Competing Interest 8 Acknowledgements 8 Appendix A Supplementary data 8 References 8 Fine tea powder,Sensory attributes,Physicochemical properties,LASSO fitting,Principal component analysis

Author

Jizhong Wu,Qin Ouyang,Bosoon Park,Rui Kang,Zhen Wang,Li Wang,Quansheng Chen

Publisher

Elsevier Ltd