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• 영문명: Measurement of Surface Color and Fermentation Degree in Tea Products Using NIRS
• 발행기관: 한국작물학회
• 저자명: 천종은(Jong Un Chun)
• 간행물 정보: 『한국작물학회지』제54권 제1호, 55~60쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2009.03.30

영문 초록

This study was conducted to measure tea surface colors using the visible bands (400~700 nm) with near-infrared spectroscopy (NIRS). The surface colors of 117 tea products were measured with a colorimeter. The a*/b* (CIE color scale) or a/b (Hunter color scale) ratios in different tea products accounted for about 99.7% of the variation in fermentation degree (FD), indicating that the a*/b*(a/b) ratio is a very useful trait for assessing fermen-tation degree. Also tea powders were scanned in the visible bands used with NIRS. Calibration equations for surface colors and fermentation degree were developed using the regression method of modified partial least-squares (MPLS) with internal cross validation. The equations had low SECV (standard errors of cross-validation), and high R2 (coefficient of determination in calibration) values with 0.779~0.999, indicating that the whole bands (400~2500 nm) with NIRS could be used to rapidly measure traits related to surface color, fermentation degree and other chemical components in tea products with high precision and ease at a time.

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키워드

surface color fermentation degree tea product visible bands NIRS CIE L*a*b* color scale Hunter Lab color scale