Rapid monitoring of black tea fermentation quality based on a solution-phase sensor array combined with UV-visible spectroscopy

Luqing Li,Menghui Li,Qingqing Cui,Ying Liu,Yuyu Chen,Yujie Wang,Zhengzhu Zhang,Quansheng Chen,Jingming Ning

Food Chemistry（2022）

引用 10|浏览10

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摘要

•A novel solution phase CSA was used for monitoring black tea fermentation.•UV-visible spectroscopy was employed to obtain CSA features in real time.•The accuracy of CARS-SVM model for discriminating fermentation degree was 100%.•Accurate prediction models for catechins and theaflavins were obtained.

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关键词

Black tea,Fermentation,Solution-phase sensor array,Nanoporphyrin,UV-visible spectroscopy

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