Monitoring the major taste components during black tea fermentation using multielement fusion information in decision level.

Abstract

Hitherto, the intelligent detection of black tea fermentation quality is still a thought-provoking problem because of one-side sample information and poor model performance. This study proposed a novel method for the prediction of major chemical components including total catechins, soluble sugar and caffeine using hyperspectral imaging technology and electrical properties. The multielement fusion information were used to establish quantitative prediction models. The performance of model using multielement fusion information was better than that of model using single information. Subsequently, the stacking combination model using fusion data combined with feature selection algorithms for evaluating the fermentation quality of black tea. Our proposed strategy achieved better performance than classical linear and nonlinear algorithms, with the correlation coefficient of the prediction set (Rp) for total catechins, soluble sugar and caffeine being 0.9978, 0.9973 and 0.9560, respectively. The results demonstrated that our proposed strategy could effectively evaluate the fermentation quality of black tea.