绿茶香气嗅觉特征描述数据集

1、数据采集：从茶企云评茶助手管理系统中获取香气的评价维度，从该系统的绿茶历史评价记录中提取香气相关的评价文本。
2、数据处理：运用自然语言处理（NLP）技术，从评价文本中提取香气的关键词（清香、嫩香等），生成嗅觉维度关键词特征集合。
3、数据应用：用于绿茶香气的等级划分（如“清香持久”、“嫩香馥郁持久”等）、宣传中突出香气优势、检测机构对香气品质的统一评判，以及研究不同工艺对茶叶香气的影响。

1. Data Collection: Obtain aroma evaluation dimensions from the Tea Enterprise Cloud Tea Review Assistant Management System, and extract aroma-related review texts from the historical green tea review records of this system.
2. Data Processing: Apply natural language processing (NLP) technologies to extract aroma keywords (such as fresh aroma, tender aroma, etc.) from the review texts, and generate a keyword feature set for olfactory dimensions.
3. Data Application: This dataset is used for green tea aroma grade classification (such as "long-lasting fresh aroma", "rich and long-lasting tender aroma", etc.), highlighting aroma advantages in publicity, conducting unified aroma quality evaluation by testing institutions, and researching the impact of different processing technologies on tea aroma.

搜集汇总

背景与挑战

背景概述

该数据集是一个关于绿茶香气嗅觉特征描述的数据集，主要用于绿茶香气的等级划分、市场推广和科研检测，数据规模为11.0Kb，无更新周期。