{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T08:37:44Z","timestamp":1791362264341,"version":"4.3.1"},"reference-count":42,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,1,5]],"date-time":"2023-01-05T00:00:00Z","timestamp":1672876800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Open Fund of State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University","award":["SKLTOF20220127"],"award-info":[{"award-number":["SKLTOF20220127"]}]},{"name":"Open Fund of State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University","award":["2017YFD0400800"],"award-info":[{"award-number":["2017YFD0400800"]}]},{"name":"Open Fund of State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University","award":["621222-BSKYQDJ"],"award-info":[{"award-number":["621222-BSKYQDJ"]}]},{"DOI":"10.13039\/501100002855","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["SKLTOF20220127"],"award-info":[{"award-number":["SKLTOF20220127"]}],"id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002855","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2017YFD0400800"],"award-info":[{"award-number":["2017YFD0400800"]}],"id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100002855","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["621222-BSKYQDJ"],"award-info":[{"award-number":["621222-BSKYQDJ"]}],"id":[{"id":"10.13039\/501100002855","id-type":"DOI","asserted-by":"publisher"}]},{"name":"High-Level Talent Fund Project of Huainan Normal University","award":["SKLTOF20220127"],"award-info":[{"award-number":["SKLTOF20220127"]}]},{"name":"High-Level Talent Fund Project of Huainan Normal University","award":["2017YFD0400800"],"award-info":[{"award-number":["2017YFD0400800"]}]},{"name":"High-Level Talent Fund Project of Huainan Normal University","award":["621222-BSKYQDJ"],"award-info":[{"award-number":["621222-BSKYQDJ"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biosensors"],"abstract":"<jats:p>The taste of tea is one of the key indicators in the evaluation of its quality and is a key factor in its grading and market pricing. To objectively and digitally evaluate the taste quality of tea leaves, miniature near-infrared (NIR) spectroscopy and electronic tongue (ET) sensors are considered effective sensor signals for the characterization of the taste quality of tea leaves. This study used micro-NIR spectroscopy and ET sensors in combination with data fusion strategies and chemometric tools for the taste quality assessment and prediction of multiple grades of black tea. Using NIR features and ET sensor signals as fused information, the data optimization based on grey wolf optimization, ant colony optimization (ACO), particle swarm optimization, and non-dominated sorting genetic algorithm II were employed as modeling features, combined with support vector machine (SVM), extreme learning machine and K-nearest neighbor algorithm to build the classification models. The results obtained showed that the ACO\u2212SVM model had the highest classification accuracy with a discriminant rate of 93.56%. The overall results reveal that it is feasible to qualitatively distinguish black tea grades and categories by NIR spectroscopy and ET techniques.<\/jats:p>","DOI":"10.3390\/bios13010092","type":"journal-article","created":{"date-parts":[[2023,1,6]],"date-time":"2023-01-06T03:19:54Z","timestamp":1672975194000},"page":"92","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0450-1454","authenticated-orcid":false,"given":"Guangxin","family":"Ren","sequence":"first","affiliation":[{"name":"School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China"},{"name":"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China"},{"name":"Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xusheng","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China"},{"name":"Library, Huainan Normal University, Huainan 232038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Wu","sequence":"additional","affiliation":[{"name":"School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China"},{"name":"Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingling","family":"Yin","sequence":"additional","affiliation":[{"name":"School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China"},{"name":"Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenyan","family":"Hu","sequence":"additional","affiliation":[{"name":"School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China"},{"name":"Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1564-1428","authenticated-orcid":false,"given":"Zhengzhu","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"133841","DOI":"10.1016\/j.foodchem.2022.133841","article-title":"Rapid detection of multiple colorant adulteration in Keemun black tea based on hemp spherical AgNPs-SERS","volume":"398","author":"Li","year":"2023","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"560","DOI":"10.1002\/jsfa.10046","article-title":"Applicability of multifunctional preprocessing device for simultaneous estimation of spreading of green tea, withering of black tea and shaking of oolong tea","volume":"100","author":"Ren","year":"2020","journal-title":"J. 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