Chen Q, Chen M, Liu Y, Wu J, Wang X, Ouyang Q, Chen X. Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea.
J Food Sci Technol 2018;
55:4363-4368. [PMID:
30228436 PMCID:
PMC6133835 DOI:
10.1007/s13197-018-3353-1]
[Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2018] [Accepted: 07/17/2018] [Indexed: 12/20/2022]
Abstract
Fourier transform near-infrared spectroscopy (FT-NIR) coupled to chemometric algorithms such as back propagation (BP)-AdaBoost and synergy interval partial least square (Si-PLS) were deployed for the rapid prediction taste quality and taste-related components in black tea. Eight main taste-related components were determined via chemical analysis and Pearson correlations. The achieved chemical results of the eight taste-related components in black tea infusion were predicted based on 160 tea samples obtained from different countries. Prediction results revealed BP-AdaBoost models gave superior predictions, with all the correlation coefficients of the prediction set (Rp) > 0.76, and the root mean square error values of the prediction set (RMSEP) < 1.7% compared with Si-PLS models (0.71 ≤ Rp ≤ 0.94, 0.08% ≤ RMSEP ≤ 1.73%). This implies that FT-NIR combined to BP-AdaBoostis capable of being deployed for the rapid evaluation of black tea taste quality and taste-related components content simultaneously.
Collapse