title: Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information.
abstract: Instrumental test of black tea samples instead of human panel test is attracting massive attention recently. This study focused on an investigation of the feasibility for estimation of the color sensory quality of black tea samples using the VIS-NIR spectroscopy technique, comparing the performances of models based on the spectra and color information. In model calibration, the variables were first selected by genetic algorithm (GA); then the nonlinear back propagation-artificial neural network (BPANN) models were established based on the optimal variables. In comparison with the other models, GA-BPANN models from spectra data information showed the best performance, with the correlation coefficient of 0.8935, and the root mean square error of 0.392 in the prediction set. In addition, models based on the spectra information provided better performance than that based on the color parameters. Therefore, the VIS-NIR spectroscopy technique is a promising tool for rapid and accurate evaluation of the sensory quality of black tea samples.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China.
authors.forename: Qin
authors.initials: Q
authors.lastname: Ouyang
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Liu
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China. Electronic address: qschen@ujs.edu.cn.
authors.forename: Quansheng
authors.initials: Q
authors.lastname: Chen
authors.affiliation: State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, PR China. Electronic address: zzz@ahau.edu.cn.
authors.forename: Zhengzhu
authors.initials: Z
authors.lastname: Zhang
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Jiewen
authors.initials: J
authors.lastname: Zhao
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Guo
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
authors.forename: Hang
authors.initials: H
authors.lastname: Gu
mesh_terms: D000465:Algorithms; D002138:Calibration; D015999:Multivariate Analysis; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013662:Tea / Q000737:chemistry*
chemical_list: D013662:Tea
keywords: Black tea; Color; Multivariate calibration; Sensory quality; Visible-near infrared spectroscopy