Recent Advances and Applications of Imaging and Spectroscopy Technologies for Tea Quality Assessment: A Review
文献类型： 外文期刊
作者： Zhi, Shujun 1 ; An, Ting 3 ; Zhang, Han 1 ; Bai, Yuhao 4 ; Zhang, Baohua 1 ; Tian, Guangzhao 5 ;
作者机构： 1.Nanjing Agr Univ, Coll Artificial Intelligence, Nanjing 210031, Peoples R China
2.Shandong Acad Agr Sci, Jinan 250131, Peoples R China
3.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China
4.Nanjing Univ, Sch Comp Sci, Nanjing 210031, Peoples R China
5.Nanjing Agr Univ, Coll Engn, Nanjing 210031, Peoples R China
关键词： imaging; spectroscopy technologies; tea quality assessment; computer vision
期刊名称：AGRONOMY-BASEL （ 影响因子：3.4； 五年影响因子：3.8 ）
ISSN：
年卷期： 2025 年 15 卷 7 期
页码：
收录情况： SCI
摘要： Significant research has been carried out on the applications of imaging and spectroscopy technologies for a variety of foods and agricultural products, and the technical fundamentals and their feasibilities have also been widely demonstrated in the past decade. Imaging technologies, including computer vision, Raman, X-ray, magnetic resonance (MR), fluorescence imaging, spectroscopy technology, as well as spectral imaging technologies, including hyperspectral or multi-spectral imaging, have found their applications in non-destructive tea quality assessment. Tea quality can be assessed by considering their external qualities (color, texture, shape, and defect), internal qualities (contents of polyphenols, amino acids, caffeine, theaflavin, etc.), and safety. In recent years, numerous studies have been published to advance non-destructive methods for assessing tea quality using imaging and spectroscopy technologies. This review aims to give a thorough overview of imaging and spectroscopy technologies, data processing and analyzing methods, as well as their applications in tea quality non-destructive assessment. The challenges and directions of tea quality inspection by using imaging and spectroscopy technologies for future research and development will also be reported and formulated in this review.
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