Spectral imaging approach to evaluate degree of tea fermentation by total catechins

Suming Chen, Sheng Jie Luo, Yu Liang Chen, Yung Kun Chuang, Chao Yin Tsai, I. Chang Yang, Chun Chi Chen, Yao Jen Tsai, Cheng Hung Cheng, Hsien Tsung Tsai

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Tea is one of the most widely consumed beverage in the world, only second to water. Different from black tea (fully fermented) and green tea (unfermented), partially fermented teas such as Oolong, Bouchong are popular in Taiwan, Japan, China and Asian countries. The quality assurance during the process of partially fermented tea is highly related to the fermentation degree of tea, which is the ratio of total catechins oxidized during tea fermentation. Spectral imaging system was developed in this study to evaluate the degree of tea fermentation, which consisted of lighting chamber, image acquisition modules, cameras, and liquid crystal tunable filter (LCTF, 400-1100 nm). Software programs of the system control and image processing were also developed. The spectra analyses were conducted; calibration models for the evaluation of total catechins were established by MPLSR (modified partial least square regression) and MLR (multiple linear regression) methods. The results showed that r (correlation coefficient), SEC (standard error of calibration), SEV (standard error of validation) were 0.99,4.56 mg/g, 5.67 mg/g for MPLSR model, and 0.99, 5.04 mg/g, 6.50 mg/g for MLR model respectively. Although MPLSR model has better prediction ability than MLR, MLR model has a potential to be integrated with multi-spectral image system to develop an on-line inspection system for monitoring fermentation degree of tea.

Original languageEnglish
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010
PublisherAmerican Society of Agricultural and Biological Engineers
Pages4382-4389
Number of pages8
Volume6
ISBN (Print)9781617388354
Publication statusPublished - 2010
Externally publishedYes

Fingerprint

tea (beverage)
Catechin
Tea
flavanols
Fermentation
fermentation
image analysis
Linear Models
least squares
Least-Squares Analysis
calibration
Calibration
black tea
green tea
Online Systems
Liquid Crystals
cameras
beverages
quality control
lighting

Keywords

  • Fermentation degree
  • Spectra analyses
  • Spectral imaging
  • Tea
  • Total catechins content

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)

Cite this

Chen, S., Luo, S. J., Chen, Y. L., Chuang, Y. K., Tsai, C. Y., Yang, I. C., ... Tsai, H. T. (2010). Spectral imaging approach to evaluate degree of tea fermentation by total catechins. In American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010 (Vol. 6, pp. 4382-4389). American Society of Agricultural and Biological Engineers.

Spectral imaging approach to evaluate degree of tea fermentation by total catechins. / Chen, Suming; Luo, Sheng Jie; Chen, Yu Liang; Chuang, Yung Kun; Tsai, Chao Yin; Yang, I. Chang; Chen, Chun Chi; Tsai, Yao Jen; Cheng, Cheng Hung; Tsai, Hsien Tsung.

American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010. Vol. 6 American Society of Agricultural and Biological Engineers, 2010. p. 4382-4389.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Chen, S, Luo, SJ, Chen, YL, Chuang, YK, Tsai, CY, Yang, IC, Chen, CC, Tsai, YJ, Cheng, CH & Tsai, HT 2010, Spectral imaging approach to evaluate degree of tea fermentation by total catechins. in American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010. vol. 6, American Society of Agricultural and Biological Engineers, pp. 4382-4389.
Chen S, Luo SJ, Chen YL, Chuang YK, Tsai CY, Yang IC et al. Spectral imaging approach to evaluate degree of tea fermentation by total catechins. In American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010. Vol. 6. American Society of Agricultural and Biological Engineers. 2010. p. 4382-4389
Chen, Suming ; Luo, Sheng Jie ; Chen, Yu Liang ; Chuang, Yung Kun ; Tsai, Chao Yin ; Yang, I. Chang ; Chen, Chun Chi ; Tsai, Yao Jen ; Cheng, Cheng Hung ; Tsai, Hsien Tsung. / Spectral imaging approach to evaluate degree of tea fermentation by total catechins. American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010. Vol. 6 American Society of Agricultural and Biological Engineers, 2010. pp. 4382-4389
@inproceedings{74e471506de0457684f31d3a75cc8578,
title = "Spectral imaging approach to evaluate degree of tea fermentation by total catechins",
abstract = "Tea is one of the most widely consumed beverage in the world, only second to water. Different from black tea (fully fermented) and green tea (unfermented), partially fermented teas such as Oolong, Bouchong are popular in Taiwan, Japan, China and Asian countries. The quality assurance during the process of partially fermented tea is highly related to the fermentation degree of tea, which is the ratio of total catechins oxidized during tea fermentation. Spectral imaging system was developed in this study to evaluate the degree of tea fermentation, which consisted of lighting chamber, image acquisition modules, cameras, and liquid crystal tunable filter (LCTF, 400-1100 nm). Software programs of the system control and image processing were also developed. The spectra analyses were conducted; calibration models for the evaluation of total catechins were established by MPLSR (modified partial least square regression) and MLR (multiple linear regression) methods. The results showed that r (correlation coefficient), SEC (standard error of calibration), SEV (standard error of validation) were 0.99,4.56 mg/g, 5.67 mg/g for MPLSR model, and 0.99, 5.04 mg/g, 6.50 mg/g for MLR model respectively. Although MPLSR model has better prediction ability than MLR, MLR model has a potential to be integrated with multi-spectral image system to develop an on-line inspection system for monitoring fermentation degree of tea.",
keywords = "Fermentation degree, Spectra analyses, Spectral imaging, Tea, Total catechins content",
author = "Suming Chen and Luo, {Sheng Jie} and Chen, {Yu Liang} and Chuang, {Yung Kun} and Tsai, {Chao Yin} and Yang, {I. Chang} and Chen, {Chun Chi} and Tsai, {Yao Jen} and Cheng, {Cheng Hung} and Tsai, {Hsien Tsung}",
year = "2010",
language = "English",
isbn = "9781617388354",
volume = "6",
pages = "4382--4389",
booktitle = "American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010",
publisher = "American Society of Agricultural and Biological Engineers",
address = "United States",

}

TY - GEN

T1 - Spectral imaging approach to evaluate degree of tea fermentation by total catechins

AU - Chen, Suming

AU - Luo, Sheng Jie

AU - Chen, Yu Liang

AU - Chuang, Yung Kun

AU - Tsai, Chao Yin

AU - Yang, I. Chang

AU - Chen, Chun Chi

AU - Tsai, Yao Jen

AU - Cheng, Cheng Hung

AU - Tsai, Hsien Tsung

PY - 2010

Y1 - 2010

N2 - Tea is one of the most widely consumed beverage in the world, only second to water. Different from black tea (fully fermented) and green tea (unfermented), partially fermented teas such as Oolong, Bouchong are popular in Taiwan, Japan, China and Asian countries. The quality assurance during the process of partially fermented tea is highly related to the fermentation degree of tea, which is the ratio of total catechins oxidized during tea fermentation. Spectral imaging system was developed in this study to evaluate the degree of tea fermentation, which consisted of lighting chamber, image acquisition modules, cameras, and liquid crystal tunable filter (LCTF, 400-1100 nm). Software programs of the system control and image processing were also developed. The spectra analyses were conducted; calibration models for the evaluation of total catechins were established by MPLSR (modified partial least square regression) and MLR (multiple linear regression) methods. The results showed that r (correlation coefficient), SEC (standard error of calibration), SEV (standard error of validation) were 0.99,4.56 mg/g, 5.67 mg/g for MPLSR model, and 0.99, 5.04 mg/g, 6.50 mg/g for MLR model respectively. Although MPLSR model has better prediction ability than MLR, MLR model has a potential to be integrated with multi-spectral image system to develop an on-line inspection system for monitoring fermentation degree of tea.

AB - Tea is one of the most widely consumed beverage in the world, only second to water. Different from black tea (fully fermented) and green tea (unfermented), partially fermented teas such as Oolong, Bouchong are popular in Taiwan, Japan, China and Asian countries. The quality assurance during the process of partially fermented tea is highly related to the fermentation degree of tea, which is the ratio of total catechins oxidized during tea fermentation. Spectral imaging system was developed in this study to evaluate the degree of tea fermentation, which consisted of lighting chamber, image acquisition modules, cameras, and liquid crystal tunable filter (LCTF, 400-1100 nm). Software programs of the system control and image processing were also developed. The spectra analyses were conducted; calibration models for the evaluation of total catechins were established by MPLSR (modified partial least square regression) and MLR (multiple linear regression) methods. The results showed that r (correlation coefficient), SEC (standard error of calibration), SEV (standard error of validation) were 0.99,4.56 mg/g, 5.67 mg/g for MPLSR model, and 0.99, 5.04 mg/g, 6.50 mg/g for MLR model respectively. Although MPLSR model has better prediction ability than MLR, MLR model has a potential to be integrated with multi-spectral image system to develop an on-line inspection system for monitoring fermentation degree of tea.

KW - Fermentation degree

KW - Spectra analyses

KW - Spectral imaging

KW - Tea

KW - Total catechins content

UR - http://www.scopus.com/inward/record.url?scp=78649711803&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=78649711803&partnerID=8YFLogxK

M3 - Conference contribution

SN - 9781617388354

VL - 6

SP - 4382

EP - 4389

BT - American Society of Agricultural and Biological Engineers Annual International Meeting 2010, ASABE 2010

PB - American Society of Agricultural and Biological Engineers

ER -