Rapid and comprehensive grade evaluation of Keemun black tea using efficient multidimensional data fusion
Luqing Li, Yurong Chen, Shuai Dong, Jingfei Shen, Shuci Cao, Qingqing Cui, Yan Song, Jingming Ning
Abstract
To develop a comprehensive evaluation method for Keemun black tea, we used micro-near-infrared spectroscopy, computer vision, and colorimetric sensor array to collect data. We used support vector machine, least-squares support vector machine (LS-SVM), extreme learning machine, and partial least squares discriminant analysis algorithms to qualitatively discriminate between different grades of tea. Our results indicated that the LS-SVM model with mid-level data fusion attained an accuracy of 98.57% in the testing set. To quantitatively determine flavour substances in black tea, we used support vector regression. The correlation coefficient for the predicted sets of gallic acid, caffeine, epigallocatechin, catechin, epigallocatechin gallate, epicatechin, gallocatechin gallate and total catechins were 0.84089, 0.94249, 0.94050, 0.83820, 0.81111, 0.82670, 0.93230, and 0.93608, respectively. Furthermore, all compounds exhibited residual predictive deviation values exceeding 2. Hence, combining spectral, shape, colour, and aroma data with mid-level data can provide a rapid and comprehensive assessment of Keemun black tea quality.