Long-range infrared absorption spectroscopy and fast mass spectrometry for rapid online measurements of volatile organic compounds from black tea fermentation
文献类型： 外文期刊
作者： Yang, Chongshan 1 ; Jiao, Leizi 2 ; Dong, Chunwang 4 ; Wen, Xuelin 2 ; Lin, Peng 2 ; Duan, Dandan 2 ; Li, Guanglin 1 ; Zhao, Chunjiang 1 ; Fu, Xinglan 1 ; Dong, Daming 2 ;
作者机构： 1.Southwest Univ, Coll Engn & Technol, Chongqing 400715, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Intelligent Equipment Res Ctr, Beijing 100097, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Agr Sensors, Beijing 100097, Peoples R China
4.Shandong Acad Agr Sci, Tea Res Inst, Jinan 250000, Peoples R China
关键词： Black tea fermentation; Volatile organic compounds; Proton transfer reaction mass spectrometry; Fourier transform infrared spectroscopy; Principal component analysis; Extreme learning machine
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 449 卷
页码：
收录情况： SCI
摘要： Fermentation is the key process to determine the quality of black tea. Traditional physical and chemical analyses are time consuming, it cannot meet the needs of online monitoring. The existing rapid testing techniques cannot determine the specific volatile organic compounds (VOCs) produced at different stages of fermentation, resulting in poor model transferability; therefore, the current degree of black tea fermentation mainly relies on the sensory judgment of tea makers. This study used proton transfer reaction mass spectrometry (PTR-MS) and fourier transform infrared spectroscopy (FTIR) combined with different injection methods to collect VOCs of the samples, the rule of change of specific VOCs was clarified, and the extreme learning machine (ELM) model was established after principal component analysis (PCA), the prediction accuracy reached 95% and 100%, respectively. Finally, different application scenarios of the two technologies in the actual production of black tea are discussed based on their respective advantages.
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