{"title":"近红外光谱在茶叶研究中的进展","authors":"Yuan Chen , Ruizhen Gao , Jiaxing Xiang , Zhiqiang Lin , Changsong Chen , Wenquan Yu","doi":"10.1016/j.foodchem.2025.144691","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"487 ","pages":"Article 144691"},"PeriodicalIF":9.8000,"publicationDate":"2025-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Progress of near infrared spectroscopy in tea research\",\"authors\":\"Yuan Chen , Ruizhen Gao , Jiaxing Xiang , Zhiqiang Lin , Changsong Chen , Wenquan Yu\",\"doi\":\"10.1016/j.foodchem.2025.144691\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"487 \",\"pages\":\"Article 144691\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-05-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625019429\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625019429","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Progress of near infrared spectroscopy in tea research
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.
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.