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Emerging techniques for determining the quality and safety of tea products: A review. | LitMetric

Emerging techniques for determining the quality and safety of tea products: A review.

Compr Rev Food Sci Food Saf

College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P. R. China.

Published: September 2020

AI Article Synopsis

  • * These techniques enhance the detection process, making it quicker, more sensitive, and less intrusive, with some methods even providing real-time results.
  • * Implementing these advancements throughout the tea production process could reduce reliance on specialists and mechanize production, while also offering insights applicable to other food and beverage industries.

Article Abstract

Spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modified chromatographic techniques are the emerging techniques for determining the quality and safety parameters (e.g., physical, chemical, microbiological, and classified parameters, as well as inorganic and organic contaminants) of tea products (such as fresh tea leaves, commercial tea, tea beverage, tea powder, and tea bakery products) effectively. By simplifying the sample preparation, speeding up the detection process, reducing the interference of other substances contained in the sample, and improving the sensitivity and accuracy of the current standard techniques, the abovementioned emerging techniques achieve rapid, cost-effective, and nondestructive or slightly destructive determination of tea products, with some of them providing real-time detection results. Applying these emerging techniques in the whole industry of tea product processing, right from the picking of fresh tea leaves, fermentation of tea leaves, to the sensory evaluation of commercial tea, as well as developing portable devices for real-time and on-site determination of classified and safety parameters (e.g., the geographical origin, grade, and content of contaminants) will not only eliminate the strong dependence on professionals but also help mechanize the production of tea products, which deserves further research. Conducting a review on the application of spectroscopic techniques, electrochemical methods, nanozymes, computer vision, and modifications of chromatographic techniques for quality and safety determination of tea products may serve as guide for other types of foods and beverages, offering potential techniques for their detection and evaluation, which would promote the development of the food industry.

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Source
http://dx.doi.org/10.1111/1541-4337.12611DOI Listing

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