食品与发酵工业2024，Vol.50Issue(20)：286-293,8.DOI:10.13995/j.cnki.11-1802/ts.037906
基于近红外光谱的婺源绿茶感官品质评价
Sensory quality evaluation of Wuyuan green tea based on near-infrared spectroscopy
摘要
Abstract
In this paper,the sensory score and catechin content prediction models of multi-variety Wuyuan green tea were established based on near-infrared(NIR)spectral nondestructive testing technology with different varieties and quality grades of Wuyuan green tea as research objects,and the effects of different pretreatment algorithms,variable screening methods,and modelling methods on the prediction accuracy were compared.First,the raw spectra were pre-processed and principal component analysis(PCA)was used to reduce the di-mensionality.The characteristic wavelengths related to sensory scores and catechin content were subsequently screened by competitive a-daptive reweighted sampling(CARS),shuffled frog leading algorithm(SFLA),and variable iterative space shrinkage approach(VIS-SA).The linear partial least squares regression(PLS)and random forest algorithm(RF)prediction models were developed.Results showed that the best preprocessing and variable screening algorithms for sensory scores were standard normal variate(SNV)and CARS,respectively,and the best preprocessing and variable screening algorithms for catechin content were min-max normalization(Min-max)and CARS,respectively.The nonlinear RF model based on variable screening was the best,and the prediction accuracy of sensory scores and catechin content reached 0.927 and 0.939,respectively,and the relative standard deviation(RSD)values of the prediction models were greater than 2,indicating that the model has better prediction performance and better robustness.The study indicates that NIR spec-troscopy can be used for sensory scoring and rapid prediction of the catechin content of Wuyuan green tea of different quality grades.关键词
婺源绿茶/近红外光谱/感官评分/儿茶素/预测Key words
Wuyuan green tea/near infrared spectroscopy/sensory score/catechins/prediction引用本文复制引用
俞素琴,杨玉璞,张处平,董春旺,祁丹丹,杨崇山..基于近红外光谱的婺源绿茶感官品质评价[J].食品与发酵工业,2024,50(20):286-293,8.基金项目
江西省科技合作重点项目(20212BDH80025,20212BDH8011) （20212BDH80025,20212BDH8011）
浙江省重点研发计划项目(2022C02010,2023C02043) （2022C02010,2023C02043）
