期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 55, 期 10, 页码 4363-4368出版社
SPRINGER INDIA
DOI: 10.1007/s13197-018-3353-1
关键词
Taste quality; Taste-related components; NIR spectroscopy; Multivariate calibration; Black tea
资金
- National Key Technologies R&D Program of China [2016YFD0401205]
- Key R&D Program of Jiangsu Province [BE2017357, BE2015308]
- Natural Science Foundation of Jiangsu Province [BK20150502]
- Science and Technology Project of Zhenjiang City [NY2016013]
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 (R-p) > 0.76, and the root mean square error values of the prediction set (RMSEP) < 1.7% compared with Si-PLS models (0.71 ae 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.
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