Taste evaluation by NIR spectroscopy and blending strategy of black tea based on GDE3 algorithm

文献类型： 外文期刊

第一作者： Huang, Lizhu

作者： Huang, Lizhu;Bian, Yun;Lu, Xiaolong;Lin, Yiqing;Song, Feihu;Li, Zhenfeng;Song, Chunfang;Ling, Caijin;Zhou, Qiaoyi;Teng, Jinbiao

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关键词： Near-infrared spectroscopy; GDE3 algorithm; Black tea; Taste quality evaluation; Tea blending

期刊名称：INFRARED PHYSICS & TECHNOLOGY （ 影响因子：3.4； 五年影响因子：3.4 ）

ISSN： 1350-4495

年卷期： 2025 年 146 卷

页码：

收录情况： SCI

摘要： Blending is an important part of tea production and processing. Taking Ying Hong No. 9 black tea as the object, a strategy for the taste quality evaluation and blending of black tea based on spectral information was proposed by combining quantitative analysis of near-infrared spectroscopy with multi-objective optimization algorithm. The effects of different spectral pre-processing methods and feature selection algorithms on the performance of the prediction model were compared. The quantitative prediction models of tea polyphenol, amino acid, aqueous extract and taste score of black tea were developed by the partial least squares regression method. PLSR results showed that the characteristic wavelength screening results of taste score could effectively reflect the chemical information of main taste substances in black tea. The SNV pretreatment method combined with SPA feature wavelength selecting algorithm was determined to be the most efficient combination for the taste quality prediction model, of which R2P and RMSEP reached 0.863 and 1.307, respectively. With the blending of eight raw material teas as an example, the tea blending problem was converted into a multi-objective optimization model based on the taste quality prediction results, and the blending recipes were globally optimizing by the GDE3 algorithm, and the optimized blending recipes achieved satisfactory performance in the manual sensory evaluation. The proposed approach can realize the digitization of the whole process from sensory evaluation to tea blending and can be considered as an effective aid in the blending process.

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