Progress of near infrared spectroscopy in tea research

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-10 DOI:10.1016/j.foodchem.2025.144691

Yuan Chen , Ruizhen Gao , Jiaxing Xiang , Zhiqiang Lin , Changsong Chen , Wenquan Yu

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Abstract

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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近红外光谱在茶叶研究中的进展

茶是一种广受欢迎的保健饮料，其品质受到多种因素的影响，包括品种、产地和加工方法。随着消费者对高品质茶叶需求的不断增长，传统的鲜叶品质评价依赖于人工评价或理化分析。然而，这些方法往往耗时且具有破坏性。因此，开发一种安全、快速、可靠的茶叶质量评价方法对茶叶产业的发展至关重要。近红外光谱（NIRS）以其无损、快速的特性在茶叶质量控制中得到了广泛的应用。本文综述了近红外光谱技术在茶叶分类、质量评价、化学成分分析和加工过程监控等方面的应用，重点介绍了该领域的最新进展。此外，它强调了便携式近红外光谱设备在茶叶质量评估中的新兴作用，并讨论了近红外光谱技术在该领域的当前挑战和未来前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.