녹차의 이화학적 품질평가 모형

Phytochemical Quality Evaluation Model of Green Tea: AHP Approach

The purpose of this study is to develop a phytochemical quality evaluation model of green tea using the phytochemical components. Extensive review of existing studies and expert consultations are conducted to select the key phytochemical components. Based on surveys of a wide range of experts, a hierarchical model is constructed and the weights of the components are derived using the Analytic Hierarchy Process (AHP). The contribution of this study is the development of a quantitative model for evaluating the phytochemical quality of green tea. The model provides valuable information regarding the phytochemical components in green tea and is expected to help boost the tea industry.