MatchaDB

2016Journal articleFree to read

Study of the Japanese color lexicon using cluster analysis

Ichiro Kuriki, Yumiko Muto, Kazuho Fukuda, Rumi Tokunaga, Angela M. Brown, Delwin T. Lindsey, Keiji Uchikawa, Satoshi Shioiri

Journal of Vision

Read at the publisher →

Abstract

The universality of color categories has been demonstrated by various studies. A series of analyses of categorical clusters of color samples used in World Color Survey (WCS) have revealed several 'motifs,' or color naming systems (Lindsey and Brown, 2006, 2009, and 2014), which present commonly across languages. Furthermore, several motifs co-exist within a language. The motifs differ mainly at the border between the blue and green categories. In Japanese, one of the basic color terms 'ao' (translated as blue in English) is occasionally used when naming leaves of trees, traffic lights, copper rust, and etc. We investigated the basic color categories of Japanese using cluster analysis to clarify whether the color categories in Japanese show an unclear border between the blue and green categories, i.e., the 'grue' color term or the corresponding motif. We conducted a k-means analysis, in which the optimal number of clusters was determined, using gap statistics to define the optimal number of categories. 57 Japanese-speaking participants named the WCS color samples using monolexemic color terms without modifiers or compound words. We found six chromatic categories in addition to the basic color terms in Berlin and Kay (1969). They were: 'mizu (water)', 'hada (skin)', 'matcha (powdered green tea)', 'oudo (sand/mud)', 'ai (indigo)', and 'enji (reddish brown)'. The terms 'mizu', 'hada' and 'kusa (grass)' were reported as subsidiary basic terms in a study of Japanese categorical color terms (Uchikawa and Boynton, 1987). The term 'kusa' was not used in the present study, but the term 'matcha' may be a substitute. The 'mizu' cluster was consistently located at high lightness, between blue and green, suggesting that blue and green are distinct categories. However, the 'mizu'…

Abstract shortened. Read the full abstract at the source.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Observational (human)

Surveys, cohorts and consumer studies, with no intervention.

Assigned automatically from the title, abstract and subject terms.

Topics

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

Cite this study

Ichiro Kuriki, Yumiko Muto, Kazuho Fukuda, Rumi Tokunaga, Angela M. Brown, Delwin T. Lindsey, … Satoshi Shioiri. (2016). Study of the Japanese color lexicon using cluster analysis. Journal of Vision. https://doi.org/10.1167/16.12.621

DOI: 10.1167/16.12.621

More on processing, milling and quality

2019Journal article

Au@Ag nanostructure based SERS substrate for simultaneous determination of pesticides residue in tea via solid phase extraction coupled multivariate calibration

Md Mehedi Hassan, Huanhuan Li, Waqas Ahmad, et al. — LWT

The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – towards determination of two analytes in a…

Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsProcessing, milling and qualityCited 128×
2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×
2019Journal article

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.

Wang J, Zareef M, He P, et al. — Journal of the science of food and agriculture

Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×
2023Journal article

Monitoring chlorophyll changes during Tencha processing using portable near-infrared spectroscopy.

Liu L, Zareef M, Wang Z, et al. — Food chemistry

Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…

Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×

Browse the whole library →