The invention discloses a method for carrying out quantitative evaluation on the soup
hue quality of tea, and the method comprises the following steps: obtaining the final sensory soup
hue evaluation values of selected tea samples by more than three tea-tasters; respectively measuring the soup
hue measuring values of multiple batches of selected tea samples by using a
color difference meter and calculating derivative index values, and carrying out
principal component analysis on the tea soup hue parameter variables such as the soup hue measuring values and the derivative index values so as to obtain the previous k principal
component load data of the selected tea samples; on the basis of taking the previous k principal
component load data of the selected tea samples as the input of a BP (back propagation) neural network, and the final sensory soup hue evaluation values of the selected tea samples as the output of a BP neural
network model, carrying out repeated training, obtaining the BP neural
network model; and obtaining the previous k principal
component load data of a to-be-detected tea sample by using the same method, then inputting the previous k principal component load data of the to-be-detected tea sample into the BP neural
network model to predict the quantitative value of the soup hue quality of the to-be-detected tea sample. By using the method disclosed by the invention, the quantitative values of the soup hue quality of tea can be given scientifically and effectively; and the method disclosed by the invention has the
advantage of
extremely good consistency with an artificial sensory evaluation method.