Detection of Flavor Adulterated Pu'er Tea by Near-Infrared Spectroscopy

Shuxian Wang; Hang Xiao; Zhenfa Yang; Mingshun Jiang; Qingmei Sui; Dejun Feng

doi:10.3788/LOP57.233005

Laser & Optoelectronics Progress, Volume. 57, Issue 23, 233005(2020)

Detection of Flavor Adulterated Pu'er Tea by Near-Infrared Spectroscopy

Shuxian Wang¹, Hang Xiao², Zhenfa Yang², Mingshun Jiang², Qingmei Sui², and Dejun Feng^1、*

Author Affiliations

¹School of Information Science and Engineering, Shandong University, Qingdao, Shandong 266237, China

²School of Control Science and Engineering, Shandong University, Jinan, Shandong 250061, China

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Figures & Tables(6)

Fig. 1. Original near-infrared spectra of Pu'er tea samples

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Fig. 2. Near-infrared spectra of three flavors and pure Pu'er tea

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Fig. 3. Fitting curves of test sets of three flavors. (a) Coumarin; (b) vanillin; (c) ethyl maltol

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Fig. 4. Determination coefficients of test set obtained by five repeated measurements for three flavors

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Table 1. Flavor adulteration concentration and sample number
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Table 1. Flavor adulteration concentration and sample number
Number of samples 10 10 10 10 10 10 10 10 10 20
Flavor adulterationconcentration /(mg·g^-1) Coumarin 0 0.2 0.6 0.4 0.2 0.4 0.8 0.6 0.8 1.0
Vanillin 0 0.4 0.2 0.6 0.4 0.8 0.2 0.8 1.0 0.6
Ethyl maltol 0 0.6 0.4 0.2 0.8 0.2 0.4 1.0 0.6 0.8

Table 2. PLS processing results with different preprocessing methods

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Table 2. PLS processing results with different preprocessing methods

Flavor	Preprocessing method	PCs	$R_{c}^{2}$	RMSEC	$R_{p}^{2}$	RMSEP
	Original method	5	0.5645	0.2119	0.5138	0.2363
	MSC	7	0.7129	0.1729	0.7048	0.1878
Coumarin	1^st Der	4	0.7180	0.1700	0.7973	0.1529
	2^nd Der	6	0.7733	0.1729	0.7989	0.1461
	MSC+1^st Der	4	0.7136	0.1713	0.7912	0.1562
	MSC+2^nd Der	6	0.7661	0.1555	0.7989	0.1466
	Original method	5	0.6715	0.1835	0.6759	0.1823
	MSC	7	0.6749	0.1839	0.7350	0.1678
Vanillin	1^st Der	3	0.6807	0.1808	0.6839	0.1816
	2^nd Der	3	0.6728	0.1831	0.6678	0.1851
	MSC+1^st Der	3	0.6795	0.1812	0.6858	0.1809
	MSC+2^nd Der	3	0.6740	0.1827	0.6680	0.1848
	Original method	5	0.5522	0.2145	0.5353	0.2229
	MSC	8	0.6287	0.1976	0.6938	0.1800
Ethyl maltol	1^st Der	4	0.6414	0.1922	0.6926	0.1778
	2^nd Der	3	0.6221	0.1968	0.6748	0.1825
	MSC+1^st Der	3	0.6278	0.1953	0.6528	0.1887
	MSC+2^nd Der	3	0.6196	0.1975	0.6718	0.1834

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Shuxian Wang, Hang Xiao, Zhenfa Yang, Mingshun Jiang, Qingmei Sui, Dejun Feng. Detection of Flavor Adulterated Pu'er Tea by Near-Infrared Spectroscopy[J]. Laser & Optoelectronics Progress, 2020, 57(23): 233005

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