CURRENT CHALLENGES, AND FUTURE OPPORTUNITIES FOR FERMENTED TEA LEAF SEGMENTATION, CLASSIFICATION, AND OPTIMIZATION DOI

C.M. Sulaikha,

Aditya Somasundaram

ShodhKosh Journal of Visual and Performing Arts, Journal Year: 2024, Volume and Issue: 5(1)

Published: June 30, 2024

Fermented tea leaves emerged as a significant agricultural commodity on the global scene. This type of product experiences segmentation, classification, and optimization due to different textures, stages fermentation, environmental influences. The article reviews progresses limitations made by automatic systems in realm image-based analysis fermented leaves, machine learning algorithms, methods. challenges high segmentation accuracy heterogeneous samples, robust classification among diverse varieties, scaling strategies for quality enhancement are some key challenges. Apart from hybrid algorithms designed interpret gap, future areas opportunities that utilize deep multimodal fusion. Highlights hyperspectral imaging approaches AI-driven models providing quick solutions with cost-effectiveness.

Language: Английский

Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu Brick Tea DOI

Yike Han,

Xingnan Wang,

Zhenpeng Gao

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104753 - 104753

Published: July 16, 2024

Language: Английский

Citations

8
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation DOI
Li Liu, Tianhong Liu, Yuanhui Zhao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115712 - 115712

Published: Jan. 8, 2025

Language: Английский

Citations

1
Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii DH-1 using HS-SPME-GC/MS, E-nose and transcriptomic analysis DOI Creative Commons

Yuxin Huang,

Xiaozhen Peng,

Yulian Chen

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117765 - 117765

Published: April 1, 2025

Language: Английский

Citations

1
Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine DOI Creative Commons

Feifei Wu,

Bo Lin,

Jing Chen

et al.

Fermentation, Journal Year: 2024, Volume and Issue: 10(9), P. 449 - 449

Published: Aug. 29, 2024

Green tea is a non-fermented with flavor and polyphenols. Aroma one of the important quality indicators tea. Fermented green wine can solve problem low-grade tea, which has more bitterness less aroma. In this study, Camellia sinensis var. pubilimba Hung T. Chang (Kaishan white 2) was screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) to benzyl alcohol phenethyl presenting fruity aroma, dimethyl sulfide rich polyphenols contents 2.08, 2.43, 12.26 3.72%, respectively. The optimal fermentation conditions for were determined univariately as 1.5% yeast addition, 30 °Brix initial sugar, temperature 25 °C. electronic sensory assessment showed that saltiness, richness umami prominent in wine, while response values bitterness, astringency aftertaste-A lower. order aroma contribution be seen W1S > W5S W2S W2W W1W W3S W6S. Kaisan 2 gives clear This study provides better technical theoretical strategies comprehensive control fermented quality.

Language: Английский

Citations

3
Volatile organic compounds from Irpex lacteus inhibit pathogenic fungi and enhance plant resistance to Botrytis cinerea in tomato DOI
Haolong Li, Tianmeng Guo,

Ziyi Luo

et al.

Microbiological Research, Journal Year: 2025, Volume and Issue: 297, P. 128188 - 128188

Published: April 17, 2025

Language: Английский

Citations

0
Microbial Communities and Metabolite Dynamics in the Flowering Fermentation of Fu Brick Tea: Correlations with Mycotoxin Degradation DOI

Yike Han,

Xingnan Wang,

Hongcai Li

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106706 - 106706

Published: April 1, 2025

Language: Английский

Citations

0
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea DOI
Zhihui Hu, Amr M. Bakry, Lin Shi

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 489, P. 144933 - 144933

Published: May 28, 2025

Language: Английский

Citations

0
CURRENT CHALLENGES, AND FUTURE OPPORTUNITIES FOR FERMENTED TEA LEAF SEGMENTATION, CLASSIFICATION, AND OPTIMIZATION DOI

C.M. Sulaikha,

Aditya Somasundaram

ShodhKosh Journal of Visual and Performing Arts, Journal Year: 2024, Volume and Issue: 5(1)

Published: June 30, 2024

Fermented tea leaves emerged as a significant agricultural commodity on the global scene. This type of product experiences segmentation, classification, and optimization due to different textures, stages fermentation, environmental influences. The article reviews progresses limitations made by automatic systems in realm image-based analysis fermented leaves, machine learning algorithms, methods. challenges high segmentation accuracy heterogeneous samples, robust classification among diverse varieties, scaling strategies for quality enhancement are some key challenges. Apart from hybrid algorithms designed interpret gap, future areas opportunities that utilize deep multimodal fusion. Highlights hyperspectral imaging approaches AI-driven models providing quick solutions with cost-effectiveness.

Language: Английский

Citations

0