Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process

This paper conducted the modeling prediction on theaflavins-to-thearubigins ratio for determination of Congou black tea fermentation quality by using novel hybrid methods (ELM-ADABOOST) and NIR spectral technology with variable selection. It can be applied to black tea automatic fermentation systems to predict and monitor quality parameters.163