A review: Integration of NIRS and chemometric methods for tea quality control-principles, spectral preprocessing methods, machine learning algorithms, research progress, and future directions

文献类型： 外文期刊

第一作者： Wang, Shengpeng

作者： Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Wang, Xueping;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Wang, Xueping;Zheng, Pengcheng;Li, Luqing;Ning, Jingming;Song, Zhiyu;Altaner, Clemens

作者机构：

关键词： Tea; Quality control; Near infrared spectroscopy; Machine learning; Non-destructive detection; Standardization

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 205 卷

页码：

收录情况： SCI

摘要： With the steady rise in tea production, the need for effective tea quality monitoring has become increasingly pressing. Traditional sensory evaluation and wet chemical detection methods are insufficient for real-time tea quality monitoring. As an emerging technology, near infrared spectroscopy (NIRS) offers numerous advantages, such as preserving sample integrity, generating objective results, and enabling rapid, straightforward assessments. These features make it an ideal choice for real-time tea quality testing. This paper systematically reviews the principles of NIRS, spectral preprocessing methods, statistical modeling techniques, and commonly used machine learning approaches. Furthermore, it provides an in-depth discussion of the research progress of NIRS in areas such as fresh tea leaf quality evaluation, rapid detection of tea-specific components, tea quality assessment and species identification, geographic traceability, development of NIRS equipment, and standardization. Future research directions in the tea field are also proposed. This review serves as a valuable resource for researchers aiming to understand the application and development of NIRS technology in the tea field. It offers insights to facilitate real-time tea quality monitoring and ultimately achieve intelligent quality control.

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