Identification of the Geographical Origins of Matcha Using Three Spectroscopic Methods and Machine Learning

Taskaya M., Akiyama R., Kanetsuna M., YİĞİT M., Llave Y., Matsumoto T.

AgriEngineering, cilt.8, sa.1, 2026 (ESCI, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 8 Sayı: 1
  • Basım Tarihi: 2026
  • Doi Numarası: 10.3390/agriengineering8010021
  • Dergi Adı: AgriEngineering
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, BIOSIS, Directory of Open Access Journals
  • Anahtar Kelimeler: fluorescence spectroscopy, FT-IR spectroscopy, machine learning, matcha, near-infrared spectroscopy, origin identification
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

For high-value-added products such as matcha, scientific confirmation of the origin is essential for quality assurance and fraud prevention. In this study, three nondestructive analytical techniques, specifically fluorescence (FF), near-infrared (NIR), and Fourier transform infrared (FT-IR) spectroscopy, were combined with machine learning algorithms to accurately identify the origin of Japanese matcha. FF data were analyzed using convolutional neural networks (CNNs), whereas NIR and FT-IR spectral data were analyzed using k-nearest neighbors (KNNs), random forest (RF), logistic regression (LR), and support vector machine (SVM) models. The FT-IR–RF model demonstrated the highest accuracy (99.0%), followed by the NIR–KNN (98.7%) and FF–CNN (95.7%) models. Functional group absorption in FT-IR, moisture and carbohydrates in NIR, and amino acid and polyphenol fluorescence in FF contributed to the identification. These findings indicate that the selection of an algorithm appropriate for the characteristics of the spectroscopic data is effective for improving accuracy. This method can quickly and nondestructively identify the origin of matcha and is expected to be applicable to other teas and agricultural products. This new approach contributes to the verification of the authenticity of food and improvement in its traceability.