title: [Determination of taste quality of green tea using FT-NIR spectroscopy and variable selection methods].
abstract: The present paper was attempted to study the feasibility to determine the taste quality of green tea using FT-NIR spectroscopy combined with variable selection methods. Chemistry evaluation, as the reference measurement, was used to measure the total taste scores of green tea infusion. First, synergy interval PLS (siPLS) was implemented to select efficient spectral regions from SNV preprocessed spectra; then, optimal variables were selected using genetic algorithm (GA) from these selected spectral regions by siPLS, and the optimal model was achieved with Rp = 0.8908, RMSEP = 4.66 in the prediction set when 38 variables and 6 PLS factors were included. Experimental results showed that the performance of siPLS-GA model was superior to those of others. This study demonstrated that NIR spectra could be used successfully to measure taste quality of green tea and siPLS-GA algorithm has superiority to other algorithm in developing NIR spectral regression model.
authors.affiliation: School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China. wuruimei036@163.com
authors.forename: Rui-mei
authors.initials: RM
authors.lastname: Wu
authors.forename: Jie-wen
authors.initials: JW
authors.lastname: Zhao
authors.forename: Quan-sheng
authors.initials: QS
authors.lastname: Chen
authors.forename: Xing-yi
authors.initials: XY
authors.lastname: Huang
mesh_terms: D000465:Algorithms; D019265:Spectroscopy, Near-Infrared; D013649:Taste; D013662:Tea
chemical_list: D013662:Tea