黑茶滋味味觉特征数据整理集
收藏资源简介：
1、数据采集：从茶企云评茶助手管理系统获取黑茶滋味方面的味觉评价信息，其中包含相应的分数以及描述性词汇，采集的数据覆90-94分的分数区间，构建了针对黑茶滋味味觉特征的数据集，为之后的数据处理和应用提供基础。 2、数据处理：采用统计学方法处理数据，剔除多余的信息，重点对分数开展统计剖析；聚焦“浓醇回甘”、“醇厚回甘”等滋味维度关键词，统计各关键词在不同分数段的出现频次，明确它们与分数的对应关系，弄清楚不同分数在滋味描述上的分布状况，进而提炼出“滋味（浓醇回甘、醇厚回甘等）”关键词为核心的味觉维度特征集合。 3、数据应用：在黑茶品质综合评估中，可通过分析“回甘”、“浓醇”等滋味维度关键词与分数的关联，精准把握不同分数段黑茶的滋味特点，为品质分级提供有力依据；依据高评分对应的“浓醇回甘”、“醇厚回甘”等关键词特征，针对性优化发酵、陈化等工艺环节，提升黑茶滋味品质。
1. Data Collection: Taste evaluation information related to the taste of dark tea was collected from the Cloud Tea Rating Assistant Management System for Tea Enterprises, including corresponding scores and descriptive terms. The collected data covers a score range of 90 to 94, and a dataset targeting the taste characteristics of dark tea was constructed, providing a foundation for subsequent data processing and applications. 2. Data Processing: Statistical methods were adopted to process the data, with redundant information removed and focus placed on statistical analysis of the scores. By focusing on keywords of taste dimensions such as "rich, mellow and sweet aftertaste" and "mellow and full-bodied with sweet aftertaste", the frequency of occurrence of each keyword in different score segments was counted, the corresponding relationship between these keywords and scores was clarified, and the distribution of taste descriptions across different scores was clarified. Furthermore, a collection of taste dimension features centered on keywords such as "taste (rich, mellow and sweet aftertaste, mellow and full-bodied with sweet aftertaste, etc.)" was extracted. 3. Data Application: In the comprehensive evaluation of dark tea quality, by analyzing the correlation between taste dimension keywords such as "sweet aftertaste" and "rich, mellow taste" and scores, the taste characteristics of dark tea in different score segments can be accurately grasped, providing a solid basis for quality grading. Based on the keyword characteristics corresponding to high scores such as "rich, mellow and sweet aftertaste" and "mellow and full-bodied with sweet aftertaste", process links such as fermentation and aging can be optimized in a targeted manner, thereby improving the taste quality of dark tea.
