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

Chen, Quansheng; Chen, Min; Liu, Yan; Wu, Jizhong; Wang, Xinyu; Ouyang, Qin; Chen, Xiaohong

Chen, Quansheng; Chen, Min; Liu, Yan; Wu, Jizhong; Wang, Xinyu; Ouyang, Qin; Chen, Xiaohong.

Afiliação

Chen Q; 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.
Chen M; 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.
Liu Y; 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.
Wu J; 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.
Wang X; 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.
Ouyang Q; 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.
Chen X; Zhenjiang Jinshan Cuiya Tea Industry Co. Ltd, Zhenjiang, 212021 People's Republic of China.

J Food Sci Technol ; 55(10): 4363-4368, 2018 Oct.

Article em En | MEDLINE | ID: mdl-30228436

Palavras-chave

Black tea; Multivariate calibration; NIR spectroscopy; Taste quality; Taste-related components

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2018 Tipo de documento: Article

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