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.
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Acknowledgement
This work has been financially supported by the National Key Technologies R&D Program of China (2016YFD0401205), Key R&D Program of Jiangsu Province (BE2017357 and BE2015308), the Natural Science Foundation of Jiangsu Province (Youth) (BK20150502) and the Science and Technology Project of Zhenjiang City (NY2016013). We are also grateful to many of our colleagues for stimulating discussion in this field.
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Chen, Q., Chen, M., Liu, Y. et al. Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea. J Food Sci Technol 55, 4363–4368 (2018). https://doi.org/10.1007/s13197-018-3353-1
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DOI: https://doi.org/10.1007/s13197-018-3353-1