Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging

Prediction of Tea Polyphenols, Free Amino Acids and Caffeine Content in Tea Leaves during Wilting and Fermentation Using Hyperspectral Imaging

The withering and fermentation degrees are the key parameters to measure the processing technology of black tea. The traditional methods to judge the degree of withering and fermentation are time-consuming and inefficient. Here, a monitoring model of the biochemical components of tea leaves based on...

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Bibliographic Details
Main Authors: Yilin Mao, He Li, Yu Wang, Kai Fan, Yujie Song, Xiao Han, Jie Zhang, Shibo Ding, Dapeng Song, Hui Wang, Zhaotang Ding
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
tea plant
hyperspectral imaging
machine learning
withering degree
fermentation degree
quality composition
Online Access:https://www.mdpi.com/2304-8158/11/16/2537

Internet

https://www.mdpi.com/2304-8158/11/16/2537

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