| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540122 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠The study quantifies the effects of green and black tea quality parameters using statistical modelling, remote sensing and NIR spectroscopy. ⺠Relationships could be observed between Normalised Difference Vegetation Index (NDVI), NIR spectroscopy and the green and black tea quality parameters. ⺠Statistical analysis showed that liquor brightness is affected by the levels of catechins, theaflavins and caffeine content. ⺠NDVI and Near Infrared (NIR) spectroscopy have a large potential to be used for monitoring tea quality in the future.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R. Dutta, A. Stein, R.M. Bhagat,