Publications by authors named "Ying-Bin Zhang"
The deterioration of aroma quality in tea beverages during the shelf life is a significant issue. In this study, sensomics techniques were employed to identify the characteristic factor contributing to aroma degradation in green tea infusion. Samples A (no/faint retort odor) and B (high intensity retort odor) were selected based on their retort-like odor intensity after heat treatment simulating shelf-life conditions.
View Article and Find Full Text PDFThe purpose of this study was two-fold. First, to empirically study the effects that medical resources (i.e.
View Article and Find Full Text PDF[Effect of the near infrared spectrum resolution on the nitrogen content model in green tea].
Guang Pu Xue Yu Guang Pu Fen Xi
July 2013
Article Synopsis
- The study examined how different instrument resolutions (2, 4, 6, 8, 16 cm(-1)) affect the near-infrared spectra and nitrogen content model of green tea.
- Higher resolutions provided richer spectral information but increased noise, while lower resolutions yielded smoother spectra but distorted data, leading to reduced prediction accuracy.
- The optimal resolution identified for collecting green tea samples was 4 cm(-1), achieving the best prediction performance with a low RMSEP value and high correlation coefficient, providing valuable insights for future near-infrared spectroscopy applications in tea evaluation.