Application of FT-NIR spectroscopy for simultaneous estimation of taste quality and taste-related compounds content of black tea

Fourier transform near-infrared spectroscopy (FT-NIR) coupled to chemometric algorithms such as back propagation (BP)-AdaBoost and synergy interval partial least square (Si-PLS) were deployed for the rapid prediction taste quality and taste-related components in black tea. Eight main taste-related components were determined via chemical analysis and Pearson correlations. The achieved chemical results of the eight taste-related components in black tea infusion were predicted based on 160 tea samples obtained from different countries. Prediction results revealed BP-AdaBoost models gave superior predictions, with all the correlation coefficients of the prediction set (Rp) > 0.76, and the root mean square error values of the prediction set (RMSEP) < 1.7% compared with Si-PLS models (0.71 ≤ Rp ≤ 0.94, 0.08% ≤ RMSEP ≤ 1.73%). This implies that FT-NIR combined to BP-AdaBoostis capable of being deployed for the rapid evaluation of black tea taste quality and taste-related components content simultaneously.