Özet:

: The content of tea polyphenols (TP) is one of the important indicators for judging the quality of tea. Accurate and non-destructive estimation technology for tea polyphenol content has attracted more and more attention, which has become a key technology for tea production, quality identification, grading and so on. Hyperspectral imaging technology is a fusion of spectral analysis and image processing technology, which has been proven to be an efficient technology for predicting tea polyphenol content. To make full use of spectral and spatial features, a prediction model of tea polyphenols based on spectral-spatial deep features extracted using convolutional neural network (CNN) was proposed, which not only broke the limitations of traditional shallow features, but also innovated the technical path of integrated deep learning in non-destructive detection for tea. Firstly, one-dimensional convolutional neural network (1D-CNN) and two-dimensional convolutional neural network (2D-CNN) models were constructed to extract the spectral deep features and spatial deep features of tea hyperspectral images, respectively. Secondly, spectral deep features, spatial deep features, and spectral-spatial deep features are used as input variables of machine learning models, including Partial Least Squares Regression (PLSR), Support Vector Regression (SVR) and Random Forest (RF). Finally, the training, testing and evaluation were realized using the self-built hyperspectral dataset of green tea from different grades and different manufacturers. The results showed that the model based on spectral-spatial deep features had the best prediction performance among the three machine learning models (R 2 = 0.949, MAE = 0.533 for training sets, R 2 = 0.938, MAE = 0.799 for test sets). Moreover, the visualization of estimation results of tea polyphenol content further demonstrated that the model proposed in this study had strong estimation ability. Therefore, the deep features extracted using CNN can provide new ideas for estimation of the main components of tea, which will provide technical support for the estimation tea quality estimation.

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