文献类型： 外文期刊
作者： Chen, Yuan 1 ; Gao, Ruizhen 2 ; Xiang, Jiaxing 2 ; Lin, Zhiqiang 3 ; Chen, Changsong 1 ; Yu, Wenquan 1 ;
作者机构： 1.Fujian Acad Agr Sci, Tea Res Inst, Fuan 355015, Fujian, Peoples R China
2.Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350028, Fujian, Peoples R China
3.Gen Stn Agr Machinery Promot, Fuzhou 350001, Fujian, Peoples R China
4.Fujian Acad Agr Sci, Inst Agr Prod Proc, Fuzhou 350003, Fujian, Peoples R China
关键词： Tea; Near-infrared spectroscopy; Nondestructive testing; Research progress
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 487 卷
页码：
收录情况： SCI
摘要： Tea is a widely favored health beverage, with its quality influenced by a range of factors including cultivar, geographic origin, and processing methods. With the growing consumer demand for high-quality tea, fresh leaf quality assessment has traditionally relied on manual evaluation or physicochemical analyses. However, these approaches are often time-consuming and destructive. Therefore, the development of a safe, rapid, and reliable method for tea quality assessment is essential for the advancement of the tea industry. Near-infrared spectroscopy (NIRS), known for its non-destructive nature and rapid response, has been extensively applied in tea quality control. This review summarizes the applications of NIRS in tea classification, quality evaluation, chemical composition analysis, and monitoring of processing procedures, highlighting recent advances in the field. Furthermore, it emphasizes the emerging role of portable NIRS devices in tea quality assessment and discusses current challenges and future perspectives for NIRS technology in this domain.
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