Infrared spectroscopy (wavelengths ranging from 750–25,000 nm) offers a rapid means of
assessing the chemical composition of a wide range of sample types, both for qualitative …

Moisture content is an important indicator that affects green tea processing. In this study,
taking Chuyeqi tea as the research object, a quantitative prediction model of the changes in …

Aroma is one of the key factors in evaluating tea quality. However, the dominant aroma
components of black teas with different aroma characteristics are still unknown. In this study …

Rapid and low-cost testing tools provide new methods for the evaluation of tea quality. In this
study, a micro near-infrared (NIR) spectrometer was used for the qualitative and quantitative …

Polyphenol and catechin are key components in black tea processing, contributing to both
taste and color quality. However, the rapid detection methods that are applicable throughout …

Abstract Leaf Area Index (LAI) is one of the indicators used to measure the growth status of
rice fields. Rapid, accurate, and large-scale monitoring of LAI plays an important role in …

Fermentation is a crucial process in black tea processing; however, the effect of fermentation
time on the quality of Yunnan Congou black tea has never been assessed. This study aimed …

Intelligent identification of black tea fermentation quality is becoming a bottleneck to
industrial automation. This study presents at-line rapid detection of black tea fermentation …

Miniaturized NIR instruments have been increasingly used in the last years, and they have
become useful tools for many applications on a broad variety of samples. This review …

Aroma is one of the most important quality attributes of black tea infusions. In this study, the
aroma quality of 44 Dianhong black tea (DBT) infusions were investigated by rapid gas …