Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics
<b>Objective:</b> Investigate young people's taste preference for white bud kiran tea and design tea drinks accordingly. <b>Methods:</b> Design a combination of electroencephalogram （EEG）, electrodermal activity （EDA）, heart rate variability （HRV） multivariate statistica...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-10-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230704 |
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| author | YANG Bo-kai SHEN Li-juan YANG Jing-min |
| author_facet | YANG Bo-kai SHEN Li-juan YANG Jing-min |
| author_sort | YANG Bo-kai |
| collection | DOAJ |
| description | <b>Objective:</b> Investigate young people's taste preference for white bud kiran tea and design tea drinks accordingly. <b>Methods:</b> Design a combination of electroencephalogram （EEG）, electrodermal activity （EDA）, heart rate variability （HRV） multivariate statistical analysis and sensory evaluation to allow 24 subjects （12 of each gender） to evaluate the taste preference of seven batches of white bud kiran tea of different grams and brewing lengths. <b>Results:</b> the mean values of power spectral density, HRV and EDA of EEG can predict the taste preference of the subjects more accurately, and the mean values are negatively correlated with the liking level. A two-way analysis of variance shows that HRV and EDA are not affected by gender differences between subjects and the subject tea sample. <b>Conclusion:</b> Most of the subjects preferred the taste of 10 grams of white bud kiran tea brewed for 10 seconds. |
| format | Article |
| id | doaj-art-c3583b46f1ea44e18fcd08e7d0a78f31 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-c3583b46f1ea44e18fcd08e7d0a78f312025-08-20T02:23:32ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-10-013972028,17110.13652/j.spjx.1003.5788.2023.60054Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statisticsYANG Bo-kai0SHEN Li-juan1YANG Jing-min2 School of Arts, Minnan Normal University, Zhangzhou, Fujian 363000 , China School of Computer Science, Minnan Normal University, Zhangzhou, Fujian 363000 , China School of Computer Science, Minnan Normal University, Zhangzhou, Fujian 363000 , China <b>Objective:</b> Investigate young people's taste preference for white bud kiran tea and design tea drinks accordingly. <b>Methods:</b> Design a combination of electroencephalogram （EEG）, electrodermal activity （EDA）, heart rate variability （HRV） multivariate statistical analysis and sensory evaluation to allow 24 subjects （12 of each gender） to evaluate the taste preference of seven batches of white bud kiran tea of different grams and brewing lengths. <b>Results:</b> the mean values of power spectral density, HRV and EDA of EEG can predict the taste preference of the subjects more accurately, and the mean values are negatively correlated with the liking level. A two-way analysis of variance shows that HRV and EDA are not affected by gender differences between subjects and the subject tea sample. <b>Conclusion:</b> Most of the subjects preferred the taste of 10 grams of white bud kiran tea brewed for 10 seconds.http://www.ifoodmm.com/spyjxen/article/abstract/20230704 white budkiran tea taste electrodermal activity electroencephalogram heart rate variability |
| spellingShingle | YANG Bo-kai SHEN Li-juan YANG Jing-min Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics Shipin yu jixie white budkiran tea taste electrodermal activity electroencephalogram heart rate variability |
| title | Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics |
| title_full | Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics |
| title_fullStr | Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics |
| title_full_unstemmed | Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics |
| title_short | Taste evaluation of Chinese oolong tea “Baiyaqilan” based on physiological signals and multivariate statistics |
| title_sort | taste evaluation of chinese oolong tea baiyaqilan based on physiological signals and multivariate statistics |
| topic | white budkiran tea taste electrodermal activity electroencephalogram heart rate variability |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230704 |
| work_keys_str_mv | AT yangbokai tasteevaluationofchineseoolongteabaiyaqilanbasedonphysiologicalsignalsandmultivariatestatistics AT shenlijuan tasteevaluationofchineseoolongteabaiyaqilanbasedonphysiologicalsignalsandmultivariatestatistics AT yangjingmin tasteevaluationofchineseoolongteabaiyaqilanbasedonphysiologicalsignalsandmultivariatestatistics |