scholarly journals Chemical Properties of Japanese Green Tea analyzed by Near Infrared Spectroscopy.

1994 ◽  
pp. 25-30 ◽  
Author(s):  
Toshio HARA ◽  
Masahiro MATSUMURA
Keyword(s):  
Infrared Spectroscopy ◽  
Green Tea ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Chemical Properties

Measurement of the Ratio of Tea Polyphenols to Amino Acids in Green Tea Infusion Based on near Infrared Spectroscopy

2011 ◽  
Vol 301-303 ◽  
pp. 1093-1097 ◽  
Author(s):  
Shi Rong Ai ◽  
Rui Mei Wu ◽  
Lin Yuan Yan ◽  
Yan Hong Wu
Keyword(s):  
Amino Acids ◽  
Infrared Spectroscopy ◽  
Correlation Coefficient ◽  
Green Tea ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Tea Polyphenols ◽  
Strong Absorption ◽  
Tea Infusion

This study attempted the feasibility to determine the ratio of tea polyphenols to amino acids in green tea infusion using near infrared (NIR) spectroscopy combined with synergy interval PLS (siPLS) algorithms. First, SNV was used to preprocess the original spectra of tea infusion; then, siPLS was used to select the efficient spectra regions from the preprocessed spectra. Experimental results showed that the spectra regions [7 8 18] were selected, which were out of the strong absorption of H2O. The optimal PLS model was developed with the selected regions when 6 PCs components were contained. The RMSEP value was equal to 0.316 and the correlation coefficient (R) was equal to 0.8727 in prediction set. The results demonstrated that NIR can be successfully used to determinate the ration of tea polyphenols to amino acids in green tea infusion.

scholarly journals Examination of wheat rheological characteristics by near-infrared spectroscopy

2012 ◽  
pp. 99-104
Author(s):  
Éva Kónya ◽  
Zoltán Győri
Keyword(s):  
Infrared Spectroscopy ◽  
Wheat Flour ◽  
Near Infrared Spectroscopy ◽  
Food Industry ◽  
Near Infrared ◽  
Chemical Properties ◽  
Rheological Characteristics ◽  
Physical And Chemical ◽  
Calibration Equations ◽  
And Chemical Properties

Near-infrared spectroscopy has many advantages that make it a widely used analitical method in the different areas, like agricultural and food industry as well. In wheat quality control rheological characteristics of dough made from wheat flour are as important as physical and chemical properties too. In this work we examined rheological properties of wheat flour samples by alveograph, and spectral data of the same samples were collected by FOSS Infratec 1241 instrument. Modified partial least squares analyses on NIR spectra were developed for two alveograph parameter (P/L és W) to get calibration equations.

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