ArticleJournal of analytical methods in chemistry2021
Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production.
Article in Journal of analytical methods in chemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Digital Sensing for Comprehensive Tea Quality Evaluation: From Dry Tea to Tea Infusion and Infused Leaves.Comprehensive reviews in food science and food safety · 2026Review
- Development and Prediction of a Non-Destructive Quality Index (Qi) for Stored Date Fruits Using VIS-NIR Spectroscopy and Artificial Neural Networks.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Withering Quality of Black Tea Based on Multi-Information Fusion Strategy.Foods (Basel, Switzerland) · 2025Article
- Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis.Foods (Basel, Switzerland) · 2024Article
- Moisture content monitoring in withering leaves during black tea processing based on electronic eye and near infrared spectroscopy.Scientific reports · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The quality of tea leaves (e.g., their color, appearance, and taste) can be directly influenced by the tea production process, which is closely connected with the content of a number of chemical components formed during the production of the tea leaves. However, the production process is now controlled by people's experience, making its quality significantly different. NIRS is a time-saving, cost-saving, and nondestructive method. Therefore, it is necessary to introduce NIRS technology into the quality control of the tea production process. In this study, a quantitative analysis model of caffeine, epigallocatechin-3-gallate (EGCG), and moisture content was established by near-infrared spectroscopy (NIRS) which was united simultaneously with partial least squares (PLSR) for online process monitoring of tea production. The model parameters show that the established model has fine robustness and outstanding measuring accuracy. Then, the feasibility of the established method is verified by the traditional method. Through the verification of the precision of the instrument and the stability of the sample, it is clarified that the model can be further utilized to monitor tea product quality online in a productive process.
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Registered trials
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