Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy
Zhiming Guo, Alberta Osei Barimah, Limei Yin, Quansheng Chen, Jiyong Shi, Hesham R. El‐Seedi, Xiaobo Zou
Topics & Concepts
ChemistryPolyphenolPartial least squares regressionChromatographyFlavorCorrelation coefficientFood scienceBiochemistryMathematicsAntioxidantStatisticsSpectroscopy and Chemometric AnalysesTea Polyphenols and EffectsAdvanced Chemical Sensor Technologies