Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy

Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis‐NIR spectroscopy

Abstract Increasing consumption of green tea is attributed to the beneficial effects of its constituents, especially polyphenols, on human health, which can be varied during leaf processing. Processing technology has the most important effect on green tea quality. This study investigated the system...

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Bibliographic Details
Main Authors: Alireza Sanaeifar, Xinyao Huang, Mengyuan Chen, Zhangfeng Zhao, Yifan Ji, Xiaoli Li, Yong He, Yi Zhu, Xi Chen, Xinxin Yu
Format: Article
Language:English
Published: Wiley 2020-11-01
Series:Food Science & Nutrition
Subjects:
caffeine
green tea
leaf processing
polyphenols
quantification model
visible and near‐infrared (Vis‐NIR) spectroscopy
Online Access:https://doi.org/10.1002/fsn3.1861

Internet

https://doi.org/10.1002/fsn3.1861

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