1. Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms
- Author
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Zhengzhu Zhang, Sun Hao, Peihuan He, Quansheng Chen, Delian Xu, Muhammad Zareef, Huanhuan Li, Jingjing Wang, Zhiming Guo, and Qin Ouyang
- Subjects
Mean squared error ,Food Handling ,030309 nutrition & dietetics ,Derivative ,Camellia sinensis ,03 medical and health sciences ,0404 agricultural biotechnology ,Partial least squares regression ,Food Quality ,Amino Acids ,Spectral data ,Mathematics ,0303 health sciences ,Spectroscopy, Near-Infrared ,Nutrition and Dietetics ,Tea ,Plant Extracts ,Near-infrared spectroscopy ,Polyphenols ,food and beverages ,04 agricultural and veterinary sciences ,Standard normal variate ,040401 food science ,Plant Leaves ,Agronomy and Crop Science ,Algorithm ,Algorithms ,Food Science ,Biotechnology - Abstract
Background The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. Results Spectral data were preprocessed by standard normal variate (SNV), mean center (MC) and first-order derivative (1st D) tests. The data were then subjected to full spectral partial least squares (PLS) and four variable selection algorithms, such as random frog partial least square (RF-PLS), synergy interval partial least square (Si-PLS), genetic algorithm-partial least square (GA-PLS) and competitive adaptive reweighted sampling partial least square (CARS-PLS). RF-PLS was established and identified as the optimum model based on the values of the correlation coefficients of prediction (RP ), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD), which were 0.8625, 0.82% and 2.13, and 0.9662, 0.14% and 3.83, respectively, for tea polyphenols and amino acids. The content range of tea polyphenols and amino acids in matcha tea samples was 8.51-14.58% and 2.10-3.75%, respectively. The quality of matcha tea was successfully classified with an accuracy rate of 83.33% as qualified, unqualified and excellent grade. Conclusion The proposed method can be used as a rapid, accurate and non-destructive platform to classify various matcha tea samples based on the ratio of tea polyphenols to amino acids. © 2019 Society of Chemical Industry.
- Published
- 2019