Literature DB >> 23983143

Study on discrimination of white tea and albino tea based on near-infrared spectroscopy and chemometrics.

Yi Chen1, Jing Deng, Yuanxing Wang, Boping Liu, Jian Ding, Xuejin Mao, Juan Zhang, Haitao Hu, Jing Li.   

Abstract

BACKGROUND: White tea and albino tea have their own nutritional characteristics, but from the appearance they are quite similar to each other. It is not easy to distinguish them with existing analytical tools or by visual inspection. The current study proposed a rapid method to discriminate them based on near-infrared (NIR) spectroscopy associated with supervised pattern recognition methods.
RESULTS: For this purpose, discriminant partial least-squares (DPLS) and discriminant analysis (DA) were employed to build classification models on the basis of a reduced subset of wavenumbers and different pretreatment methods. A completely independent validation set was also used to test the model performance. The results of the DA model showed that with the SNV Karl Norris derivative spectral pre-treatment samples from the two different origins could be 100% correctly discriminated. Similarly, for the DPLS model, the best classification results were obtained with the multiplicative scattering correction (MSC) + first derivative spectral pre-treatments; the accuracy of identification was 98.48% for the calibration set and 100% for the validation set.
CONCLUSION: The overall results demonstrated that NIR spectroscopy with pattern recognition could be successfully applied to discriminate white tea and albino tea quickly and non-destructively without the need for various analytical determinations.
© 2013 Society of Chemical Industry.

Keywords:  albino tea; discriminant analysis; discriminant partial least squares; identification; near-infrared diffuse reflection spectroscopy; white tea

Mesh:

Year:  2013        PMID: 23983143     DOI: 10.1002/jsfa.6376

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN: 0022-5142            Impact factor:   3.638


  7 in total

1.  Assessment of Polysaccharides from Mycelia of genus Ganoderma by Mid-Infrared and Near-Infrared Spectroscopy.

Authors:  Yuhan Ma; Huaqi He; Jingzhu Wu; Chunyang Wang; Kuanglin Chao; Qing Huang
Journal:  Sci Rep       Date:  2018-01-08       Impact factor: 4.379

2.  Multivariate Classification of Prunus Dulcis Varieties using Leaves of Nursery Plants and Near Infrared Spectroscopy.

Authors:  Sergio Borraz-Martínez; Joan Simó; Anna Gras; Mariàngela Mestre; Ricard Boqué
Journal:  Sci Rep       Date:  2019-12-24       Impact factor: 4.379

Review 3.  Tea and tea drinking: China's outstanding contributions to the mankind.

Authors:  Si-Yuan Pan; Qu Nie; Hai-Chuan Tai; Xue-Lan Song; Yu-Fan Tong; Long-Jian-Feng Zhang; Xue-Wei Wu; Zhao-Heng Lin; Yong-Yu Zhang; Du-Yun Ye; Yi Zhang; Xiao-Yan Wang; Pei-Li Zhu; Zhu-Sheng Chu; Zhi-Ling Yu; Chun Liang
Journal:  Chin Med       Date:  2022-02-22       Impact factor: 5.455

4.  NIR Spectrometric Approach for Geographical Origin Identification and Taste Related Compounds Content Prediction of Lushan Yunwu Tea.

Authors:  Xiaoli Yan; Yujie Xie; Jianhua Chen; Tongji Yuan; Tuo Leng; Yi Chen; Jianhua Xie; Qiang Yu
Journal:  Foods       Date:  2022-09-23

Review 5.  Application of Visible/Infrared Spectroscopy and Hyperspectral Imaging With Machine Learning Techniques for Identifying Food Varieties and Geographical Origins.

Authors:  Lei Feng; Baohua Wu; Susu Zhu; Yong He; Chu Zhang
Journal:  Front Nutr       Date:  2021-06-17

6.  Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics.

Authors:  Wei Wang; Shan Jin; Yaling Guo
Journal:  Molecules       Date:  2019-05-02       Impact factor: 4.411

7.  Comparison of various pharmaceutical properties of clobetasol propionate cream formulations - considering stability of mixture with moisturizer.

Authors:  Yoshihisa Yamamoto; Yoshinori Onuki; Toshiro Fukami; Tatsuo Koide
Journal:  J Pharm Health Care Sci       Date:  2020-01-30
  7 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.