Comprehensive characterization in different types of tartary buckwheat tea based on intelligent sensory technology

Abstract

As an alternative type of tea product, tartary buckwheat tea (TBT) has become popular in the current market because of its rich taste, natural healthiness and convenience of use. Because sensory evaluation is easily affected by the individual differences and external factors that affect human assessors, the present study used intelligent sensory systems (electronic nose, electronic tongue and electronic eye) to analyze different types of TBT to establish a scientific basis for its quality characteristics. Results showed that obvious differences in color, aroma and taste were found among the different types of teas. The taste differences in the TBT were mainly acquired by the CTS sensor (saltiness) and ANS sensor (sweetness), with the greatest number of volatile substance was detected in the whole plant tea. Overall, intelligent sensory technology could accurately evaluate TBT thus providing the capability to meet the needs of different types of consumers and of different occasions.

Tea-making technology by using quinoa raw materials

“…It is expected that the world tea market will gradually expand in the next few years, and the sales of tea will reach 70 billion dollars by 2024 (Wen, 2020). In addition to the traditional tea, the cereal tea is also popular with consumers and has gradually occupied a position in the market (Li et al, 2008;Niu et al, 2022;Shi et al, 2022).…”

Comparative Analysis of the Transcriptome and Metabolome in Leaves of Diploid and Tetraploid Fagopyrum tataricum

“…For example, the material of whole plant Tartary buckwheat tea mainly includes buckwheat bran, flour, flower and stem. Besides Tartary buckwheat seeds, the whole plant will be valuable for its used in a wide range of applications in the food industries and pharmaceutical, especially the leaves [13]. In addition, leaf production is expected to become industrialized, as it is not limited by sites, climates and seasons than seed production.…”