Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Tea leaves identified using neural networks

01.10.2010
A team of chemists from the University of Seville (US) has managed to distinguish between different kinds of tea leaves on the basis of their mineral content and by using artificial neural networks. This technique makes it possible to differentiate between the five main varieties of tea – white, green black, Oolong and red tea.

"This method makes it possible to clearly differentiate between the five types of tea – something that is often not easy to do by eye alone – by using analysis of the leaves' mineral content and then mathematically processing these data", José Marcos Jurado, co-author of the study and a researcher at the US, tells SINC.

The technique makes it possible to distinguish between the five main tea varieties (white, green, black, Oolong and red) using chemometrics, a branch of chemistry that uses mathematics to extract useful information from data obtained in the laboratory.

Firstly, the concentrations of the chemical elements in the leaves were determined using 'inductively-coupled plasma atomic emission spectroscopy', which showed the most abundant elements to be calcium, magnesium, potassium, aluminium, phosphorus and sulphur.

Other essential elements were also identified in the tea, such as copper, manganese, iron and zinc, according to this study, which has been published online in the journal Food Chemistry.

Once the mineral content of the leaves was established, probabilistic neural networks were used to find out which type of tea a sample belonged to. These networks are "mathematical algorithms that mimic the behaviour of the neurons in the human nervous system in order to process the information", the expert explains.

This generates a model that receives an input signal (chemical data) and produces an output one, making it possible to predict the type of tea in the sample with a probability of 97%.

The second most commonly drunk beverage in the world

Tea is the second most commonly drunk beverage in the world after water, and this has been the case since 2700BCE. This infusion is prepared from the plant Camellia sinensis. The five tea varieties result from the different kinds of preparation process that the leaves are subjected to after being harvested.

White tea is a non-fermented tea made up of new buds and leaves that are protected from sunlight as they grow in order to limit chlorophyll production. Green tea is another unfermented tea, but it is made by using older green leaves.

The Oolong and black tea varieties are made by fermenting the leaves, although in the first case these are completely fermented, while black tea undergoes an intermediate controlled fermentation process of between 10% and 70%.

Red, or Pu-erh, tea is a fermented product obtained from another variety of the plant, Camellia sinensis var assamica, which is cultivated in the Chinese region of Yunnan.

The health benefits of the leaves of this plant are well known. Aside from acting as an antioxidant, diuretic and relieving hypertension, it is also an important source of essential elements such as aluminium, copper, zinc, calcium and potassium.

References:

James S. McKenzie, José Marcos Jurado y Fernando de Pablos. "Characterisation of tea leaves according to their total mineral content by means of probabilistic neural networks". Food Chemistry 123 (3): 859�, 2010. Doi: 10.1016/j.foodchem.2010.05.007.

SINC | EurekAlert!
Further information:
http://www.plataformasinc.es

More articles from Life Sciences:

nachricht The irresistible fragrance of dying vinegar flies
16.08.2017 | Max-Planck-Institut für chemische Ökologie

nachricht How protein islands form
15.08.2017 | Albert-Ludwigs-Universität Freiburg im Breisgau

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Exotic quantum states made from light: Physicists create optical “wells” for a super-photon

Physicists at the University of Bonn have managed to create optical hollows and more complex patterns into which the light of a Bose-Einstein condensate flows. The creation of such highly low-loss structures for light is a prerequisite for complex light circuits, such as for quantum information processing for a new generation of computers. The researchers are now presenting their results in the journal Nature Photonics.

Light particles (photons) occur as tiny, indivisible portions. Many thousands of these light portions can be merged to form a single super-photon if they are...

Im Focus: Circular RNA linked to brain function

For the first time, scientists have shown that circular RNA is linked to brain function. When a RNA molecule called Cdr1as was deleted from the genome of mice, the animals had problems filtering out unnecessary information – like patients suffering from neuropsychiatric disorders.

While hundreds of circular RNAs (circRNAs) are abundant in mammalian brains, one big question has remained unanswered: What are they actually good for? In the...

Im Focus: RAVAN CubeSat measures Earth's outgoing energy

An experimental small satellite has successfully collected and delivered data on a key measurement for predicting changes in Earth's climate.

The Radiometer Assessment using Vertically Aligned Nanotubes (RAVAN) CubeSat was launched into low-Earth orbit on Nov. 11, 2016, in order to test new...

Im Focus: Scientists shine new light on the “other high temperature superconductor”

A study led by scientists of the Max Planck Institute for the Structure and Dynamics of Matter (MPSD) at the Center for Free-Electron Laser Science in Hamburg presents evidence of the coexistence of superconductivity and “charge-density-waves” in compounds of the poorly-studied family of bismuthates. This observation opens up new perspectives for a deeper understanding of the phenomenon of high-temperature superconductivity, a topic which is at the core of condensed matter research since more than 30 years. The paper by Nicoletti et al has been published in the PNAS.

Since the beginning of the 20th century, superconductivity had been observed in some metals at temperatures only a few degrees above the absolute zero (minus...

Im Focus: Scientists improve forecast of increasing hazard on Ecuadorian volcano

Researchers from the University of Miami (UM) Rosenstiel School of Marine and Atmospheric Science, the Italian Space Agency (ASI), and the Instituto Geofisico--Escuela Politecnica Nacional (IGEPN) of Ecuador, showed an increasing volcanic danger on Cotopaxi in Ecuador using a powerful technique known as Interferometric Synthetic Aperture Radar (InSAR).

The Andes region in which Cotopaxi volcano is located is known to contain some of the world's most serious volcanic hazard. A mid- to large-size eruption has...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Call for Papers – ICNFT 2018, 5th International Conference on New Forming Technology

16.08.2017 | Event News

Sustainability is the business model of tomorrow

04.08.2017 | Event News

Clash of Realities 2017: Registration now open. International Conference at TH Köln

26.07.2017 | Event News

 
Latest News

New thruster design increases efficiency for future spaceflight

16.08.2017 | Physics and Astronomy

Transporting spin: A graphene and boron nitride heterostructure creates large spin signals

16.08.2017 | Materials Sciences

A new method for the 3-D printing of living tissues

16.08.2017 | Interdisciplinary Research

VideoLinks
B2B-VideoLinks
More VideoLinks >>>