The present paper was attempted to study the feasibility to determine the taste quality of green tea using FT-NIR spectroscopy combined with variable selection methods. Chemistry evaluation, as the reference measurement, was used to measure the total taste scores of green tea infusion. First, synergy interval PLS (siPLS) was implemented to select efficient spectral regions from SNV preprocessed spectra; then, optimal variables were selected using genetic algorithm (GA) from these selected spectral regions by siPLS, and the optimal model was achieved with Rp=0.890 8, RMSEP=4.66 in the prediction set when 38 variables and 6 PLS factors were included. Experimental results showed that the performance of siPLS-GA model was superior to those of others. This study demonstrated that NIR spectra could be used successfully to measure taste quality of green tea and siPLS-GA algorithm has superiority to other algorithm in developing NIR spectral regression model.%茶汤滋味是茶叶品质的核心,该研究利用近红外光谱技术快速榆测绿茶滋味品质.试验以滋味化学鉴定法作为绿茶滋味品质检测的标准方法,试验得到的滋味总得分值作为近红外光谱预测模型的参考测量值.在模型建立过程中,首先利用联合区间偏最小二乘法(sipLS)筛选特征子区间;然后,用遗传算法(GA)在特征子区间内优选特征变量.最优模型在优选出38个特征变量,主成分因子数为6时获得,模型预测集相关系数(Rp)为0.890 8,预测均方根误差(RMSEP)为4.66.研究结果表明,利用近红外光谱技术结合siPLS-GA算法检测绿茶滋味品质是可行的,同时表明siPLS-GA算法相对于其他方法在本研究中的应用具有一定的优越性.
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