NIR Spectrometric Approach for Geographical Origin Identification and Taste Related Compounds Content Prediction of Lushan Yunwu Tea

Abstract

Lushan Yunwu Tea is one of a unique Chinese tea series, and total polyphenols (TP), free amino acids (FAA), and polyphenols-to-amino acids ratio models (TP/FAA) represent its most important taste-related indicators. In this work, a feasibility study was proposed to simultaneously predict the authenticity identification and taste-related indicators of Lushan Yunwu tea, using near-infrared spectroscopy combined with multivariate analysis. Different waveband selections and spectral pre-processing methods were compared during the discriminant analysis (DA) and partial least squares (PLS) model-building process. The DA model achieved optimal performance in distinguishing Lushan Yunwu tea from other non-Lushan Yunwu teas, with a correct classification rate of up to 100%. The synergy interval partial least squares (siPLS) and backward interval partial least squares (biPLS) algorithms showed considerable advantages in improving the prediction performance of TP, FAA, and TP/FAA. The siPLS algorithms achieved the best prediction results for TP (RP = 0.9407, RPD = 3.00), FAA (RP = 0.9110, RPD = 2.21) and TP/FAA (RP = 0.9377, RPD = 2.90). These results indicated that NIR spectroscopy was a useful and low-cost tool by which to offer definitive quantitative and qualitative analysis for Lushan Yunwu tea.

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“…The broad and weak peak observed at 8640-8100 cm -1 can be associated with the stretching of C-H, CH2 and CH3 groups, indicating the presence of polyphenols (Xu et al, 2018;Yan et al, 2022).The peak in the region of 6750 cm -1 may be due to the first overtone of O-H stretching from amino acids and caffeine, while the peak in the region of 5785 cm -1 may be responsible for the second overtone of C-H stretching in various groups (Fu et al, 2019). The peak around 5180 cm -1 can be explained as second overtone of C=O stretching bands, first overtone of C-H stretching bands in aromatic rings and combination of the base bands of O-H stretching and bending.…”

“…Furthermore, NIRS is widely used to monitor the various steps of tea processing, including the withering and fermentation of black tea (Ren et al, 2023;Wang et al, 2019;Wang et al, 2022). Yan et al (2022) demonstrated that NIR spectroscopy could be a green analysis tool that may predict the taste quality indicators in tea while identifying the authenticity of the tea. The most recent advances and applications of NIR spectroscopy and chemometrics for the quality control of tea, including the measurement of chemical compositions, the evaluation of sensory attributes, the identification of categories and varieties, and the discrimination of geographical origins was presented by (Zhu et al, 2019).…”

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“…The band at around 4665 cm -1 comes from C=C stretching vibrations, =C-H bands, and a combination of basic N-H stretching and bending bands. The bands at 4330 cm -1 and 4252 cm -1 can be attributed to a combination of C-H stretching and C-H bending in the phenyl or the second overtone of CH2 bending, and these peaks may be relevant to tea polyphenols, catechin, and their derivatives (Fu et al, 2019;Yan et al, 2022).…”

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“…Tea polyphenols (TP) extracted from the leaves of the evergreen tea tree (Camellia sinensis L.) are the main chemical constituents of tea with health benets and are commonly used in the food industry for their antibacterial and antioxidant abilities. [28][29][30][31] TP is the most popular natural antioxidant and is widely combined with some natural biopolymers (polysaccharides and proteins) into active packages for food applications. However, TP is heat resistant and stable under acidic conditions, it is susceptible to oxidative polymerization under light, and these active packages usually do not achieve satisfactory results during storage.…”