Research Review on Quality Detection of Fresh Tea Leaves Based on Spectral Technology

作者：Ting Feng Tang, Qing Luo, Yang Liu, Changlun Gao, Caijin Ling, Weibin Wu · 发表于：Foods · 年份：2023 · DOI：10.3390/foods13010025 · 被引用次数：46 · 研究领域：Spectroscopy and Chemometric Analyses、Spectroscopy Techniques in Biomedical and Chemical Research、Remote Sensing in Agriculture

As the raw material for tea making, the quality of tea leaves directly affects the quality of finished tea. The quality of fresh tea leaves is mainly assessed by manual judgment or physical and chemical testing of the content of internal components. Physical and chemical methods are more mature, and the test results are more accurate and objective, but traditional chemical methods for measuring the biochemical indexes of tea leaves are time-consuming, labor-costly, complicated, and destructive. With the rapid development of imaging and spectroscopic technology, spectroscopic technology as an emerging technology has been widely used in rapid non-destructive testing of the quality and safety of agricultural products. Due to the existence of spectral information with a low signal-to-noise ratio, high information redundancy, and strong autocorrelation, scholars have conducted a series of studies on spectral data preprocessing. The correlation between spectral data and target data is improved by smoothing noise reduction, correction, extraction of feature bands, and so on, to construct a stable, highly accurate estimation or discrimination model with strong generalization ability. There have been more research papers published on spectroscopic techniques to detect the quality of tea fresh leaves. This study summarizes the principles, analytical methods, and applications of Hyperspectral imaging (HSI) in the nondestructive testing of the quality and safety of fresh tea leaves for t...