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Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods

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Abstract

Grade is an important parameter for indicating tea quality, which determines the price of tea. However, it is confusing for consumers to evaluate the grade of teas, as it usually requires skilled experts to make a judgement about its colour, aroma, and taste. Therefore, a strategy that coupled excitation-emission matrix (EEM) fluorescence spectroscopy with three kinds of multi-way classification algorithms was developed for rapid authentication of green tea grade. The first classification model was built using partial least squares discriminant analysis (PLS-DA) based on the resolved relative concentration information provided by parallel factor analysis (PARAFAC). The other two were modeled based on multi-way partial least squares-discriminant analysis (N-PLS-DA) and unfolded partial least squares discriminant analysis (U-PLS-DA), which use full EEM spectral information to establish classification models. Compared with the PARAFAC-PLS-DA model, the N-PLS-DA and U-PLS-DA models provide more accurate and reliable classification results. The total recognition rates of the training set and test set based on N-PLS-DA are 85.1% and 88.8%, respectively. U-PLS-DA model provides 97.8% and 88.8% of total recognition rates for the training set and test set, respectively. Therefore, it can be concluded that full EEM fluorescence spectroscopy combined with multi-way classification methods is a good way to identify the grade of green tea.

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Data Availability

The dataset analysed during the current study are available on a reasonable request.

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Acknowledgements

The authors would like to acknowledge the financial support from the National Natural Science Foundation of China (Grant Nos. 32272409, 32001790 and 31701693), the Science and Technology Project of Henan Province (Grant No. 212102110214).

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Authors and Affiliations

  1. College of Horticulture and Gardening, Yangtze University, **gzhou, 434025, China

    **an-Chun Hu

  2. Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, School of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning, 530008, China

    Huicheng Yu

  3. College of Life Sciences/College of Chemistry and Environmental Engineering, Yangtze University, **gzhou, 434025, China

    Ying Deng, Ying Chen, Hui-Wen Gu & **ao-Li Yin

  4. Henan Key Laboratory of Biomarker Based Rapid-Detection Technology for Food Safety, Food and Pharmacy College, Xuchang University, Xuchang, 461000, China

    **ao-Hua Zhang

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  1. **an-Chun Hu
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Correspondence to **ao-Hua Zhang, Hui-Wen Gu or **ao-Li Yin.

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Hu, XC., Yu, H., Deng, Y. et al. Rapid authentication of green tea grade by excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric methods. Eur Food Res Technol 249, 767–775 (2023). https://doi.org/10.1007/s00217-022-04174-w

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  • DOI: https://doi.org/10.1007/s00217-022-04174-w

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