Food and Fermentation Industries >

2024 , Vol. 50 >Issue 20: 286 - 293

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037906

Sensory quality evaluation of Wuyuan green tea based on near-infrared spectroscopy

  • YU Suqin ,
  • YANG Yupu ,
  • ZHANG Chuping ,
  • DONG Chunwang ,
  • QI Dandan ,
  • YANG Chongshan
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  • 1(Department of Tea Science, Jiangxi Wuyuan Tea Vocational College, Shangrao 334000, China)
    2(College of Agriculture, Inner Mongolia University for Nationalities, Tongliao 028000, China)
    3(Jiangxi River Red Tea Co.Ltd., Shangrao 334000, China)
    4(Institute of Tea Research, Shandong Academy of Agricultural Sciences, Jinan 250000, China)

Received date: 2023-11-09

  Revised date: 2024-01-03

  Online published: 2024-11-01

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Abstract

In this paper, the sensory score and catechin content prediction models of multi-variety Wuyuan green tea were established based on near-infrared (NIR) spectral nondestructive testing technology with different varieties and quality grades of Wuyuan green tea as research objects, and the effects of different pretreatment algorithms, variable screening methods, and modelling methods on the prediction accuracy were compared.First, the raw spectra were pre-processed and principal component analysis (PCA) was used to reduce the dimensionality.The characteristic wavelengths related to sensory scores and catechin content were subsequently screened by competitive adaptive reweighted sampling (CARS), shuffled frog leading algorithm (SFLA), and variable iterative space shrinkage approach (VISSA).The linear partial least squares regression (PLS) and random forest algorithm (RF) prediction models were developed.Results showed that the best preprocessing and variable screening algorithms for sensory scores were standard normal variate (SNV) and CARS, respectively, and the best preprocessing and variable screening algorithms for catechin content were min-max normalization (Min-max) and CARS, respectively.The nonlinear RF model based on variable screening was the best, and the prediction accuracy of sensory scores and catechin content reached 0.927 and 0.939, respectively, and the relative standard deviation (RSD) values of the prediction models were greater than 2, indicating that the model has better prediction performance and better robustness.The study indicates that NIR spectroscopy can be used for sensory scoring and rapid prediction of the catechin content of Wuyuan green tea of different quality grades.

Key words： Wuyuan green tea; near infrared spectroscopy; sensory score; catechins; prediction

Cite this article

YU Suqin , YANG Yupu , ZHANG Chuping , DONG Chunwang , QI Dandan , YANG Chongshan . Sensory quality evaluation of Wuyuan green tea based on near-infrared spectroscopy[J]. Food and Fermentation Industries, 2024 , 50(20) : 286 -293 . DOI: 10.13995/j.cnki.11-1802/ts.037906

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