Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

Pan, Wenxiu; Zhao, Jing; Chen, Quansheng; Zhang, Dongliang

doi:10.1007/s12161-014-9954-z

Cited by 36 publications

(18 citation statements)

References 32 publications

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“…1‐Octen‐3‐ol, which contributed significantly to the ‘woody and mushroom‐like’ smell, had the highest negative coefficient (−1.76) . Methyl jasmonate, which has a ‘floral’ smell, is well known, as it could improve the aroma quality of agricultural products such as tea, fruits, and vegetables . In this study, methyl jasmonate had a negative effect on the ‘sweet’ aroma but a positive contribution to ‘green and spicy’.…”

Section: Resultsmentioning

confidence: 85%

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

Mao

et al. 2018

J Sci Food Agric

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Our results demonstrated that headspace solid-phase microextraction/GC-MS/GC-O was a fast approach for isolation and quantification aroma-active compounds. The PLSR method was also considered to be a useful tool in selecting important variables for sensory attributes. These two strategies, which allowed us to comprehensively evaluate the sensorial contribution of a single volatile from different perspectives, can be applied to related products for comprehensive quality control. © 2018 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 85%

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

Mao

et al. 2018

J Sci Food Agric

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“…amino acids and tea polyphenols. Thus, the Si‐PLS model is expected to be more robust, as compared to the PLS model . The GA was based on the mechanics of natural genetics and natural selection of variables .…”

Section: Methodsmentioning

confidence: 99%

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Wang

Zareef

et al. 2019

J Sci Food Agric

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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 (1stD) 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

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“…The reddish color and astringent properties in black tea are generated by the condensation products. Previously, flavonols compound were reported for smoothness, mouth‐coating, and mouth‐drying sensation at low threshold level, when compared to catechins (Pan, Zhao, Chen, & Zhang, ; Wu, Xu, Héritier, & Andlauer, ). Previously, other phenolic compounds, such as quinic esters of coumaric, gallic acid, and caffeic acids together with the purine alkaloids and procyanidins, caffeine, and trace levels of flavone are reported in tea (Pan et al, ; Del Rio et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Previously, flavonols compound were reported for smoothness, mouth‐coating, and mouth‐drying sensation at low threshold level, when compared to catechins (Pan, Zhao, Chen, & Zhang, ; Wu, Xu, Héritier, & Andlauer, ). Previously, other phenolic compounds, such as quinic esters of coumaric, gallic acid, and caffeic acids together with the purine alkaloids and procyanidins, caffeine, and trace levels of flavone are reported in tea (Pan et al, ; Del Rio et al, ). The High‐performance liquid chromatography‐diode array detector (HPLC‐DAD) as the reference method utilized for the quantification of phenolic compounds (Cabrera, Giménez, & López, ; Del Rio et al, ).…”

Section: Introductionmentioning

confidence: 99%

Rapid screening of phenolic compounds in congou black tea ( Camellia sinensis ) during in vitro fermentation process using portable spectral analytical system coupled chemometrics

Zareef

Chen

Ouyang

et al. 2019

J Food Process Preserv

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Black tea composite contains a wide range of simple and complex phenolic compounds known for their antioxidant capabilities. Herein, a portable near‐infrared (NIR) spectroscopy (899–1724 nm) was used to predict the concentrations of cianidanol, ferulic acid, gallic acid, L‐epicatechin, phloridzin and rutin in congou black tea. High‐performance liquid chromatography‐diode array detector (HPLC‐DAD) was also utilized as a reference method. Models were predicted and constructed based on the data acquisition from portable NIR and HPLC‐DAD using partial least squares (PLS) followed by variables selection algorithms such as competitive adaptive reweighted sampling‐PLS and ant colony optimization‐PLS. The correlation coefficient of calibration (RC) and correlation coefficient of prediction (Rp) was found in ranged from 0.785 to 0.979 and 0.751 to 0.969, respectively. The overall results indicates portable NIR combined successfully with multivariate chemometrics offers a non‐destructive technique for the rapid screening of the phenolic compounds of congou black tea. Practical applications Phenolic compounds play a significant role or as a key indicator of black tea quality. To the best of our knowledge, this is the first study for monitoring these compounds during black tea fermentation. Current study reported a first time non‐invasive and non‐destructive method for determining the quality index of black tea with reasonable accuracy and that could be endorsed a model approach as it addresses more advantages over conventional methods. This study successfully predicted phenolic compounds in black tea during fermentation after using a portable near‐infrared spectroscopy coupled multivariate chemometrics. Furthermore, current work encourages fast, nondestructive quantification of various analyte in food and biological engineering as a quality and safety indicator.

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Simultaneous and Rapid Measurement of Main Compositions in Black Tea Infusion Using a Developed Spectroscopy System Combined with Multivariate Calibration

Cited by 36 publications

References 32 publications

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas chromatography–mass spectrometry/gas chromatography–olfactometry

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms

Rapid screening of phenolic compounds in congou black tea ( Camellia sinensis ) during in vitro fermentation process using portable spectral analytical system coupled chemometrics

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