title: [Study on the identification of tea using near infrared reflectance spectroscopy].
abstract: A rapid tea identification method by near infrared spectroscopy coupled with pattern recognition based on principal components analysis and Mahalanobis' distance technique was proposed. Four famous brand teas in China were studied, including Longjing tea, Biluochun tea, Maofeng tea and Tieguanyin tea in the experiment. In the spectral region between 6 500 and 5 300 cm(-1), through preprocessing method of MSC (multiplicative scatter comection), the prediction model was built. The result showed that the model was the best with 8 principal component factors. The rates of identification in calibration set samples and prediction set samples were 98.75% and 95%, respectively. A new idea about quick and precise identification of tea was offered.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
authors.forename: Jie-Wen
authors.initials: JW
authors.lastname: Zhao
authors.forename: Quan-Sheng
authors.initials: QS
authors.lastname: Chen
authors.forename: Hai-Dong
authors.initials: HD
authors.lastname: Zhang
authors.forename: Mu-Hu
authors.initials: MH
authors.lastname: Liu
mesh_terms: D000465:Algorithms; D002138:Calibration; D015233:Models, Statistical; D010363:Pattern Recognition, Automated / Q000379:methods*; D025341:Principal Component Analysis; D011786:Quality Control; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013662:Tea / Q000737:chemistry* / Q000145:classification / Q000592:standards
chemical_list: D013662:Tea