Table 2.

Comparison of quantitative models for moisture, caffeine, tea polyphenols, and tea polysaccharides in instant tea.

Component	Modeling method	Rc	RMSEC	RP	RMSEP	SEP	Bias
Moisture	SVR	0.9852	1.3512	0.9028	1.0117	0.3297	− 0.4412
	BPSO–SVR	0.9884	1.189	0.9710	0.6670	0.3350	− 0.1934
	PLS	0.9552	2.0706	0.9419	0.8123	0.1880	− 0.1264
	BPSO–PLS	0.9983	0.4128	0.9678	0.6293	0.2230	− 0.2272
Caffeine	SVR	0.9909	1.105	0.8514	1.2096	0.3076	0.0619
	BPSO–SVR	0.9916	1.0792	0.9610	0.6728	0.1548	0.0056
	PLS	0.9661	1.714	0.9596	0.6205	0.2484	0.1017
	BPSO–PLS	0.9981	0.4145	0.9757	0.5114	0.2647	0.1027
Tea polyphenols	SVR	0.9579	2.8418	0.6482	2.3088	1.0408	− 0.9307
	BPSO–SVR	0.9594	2.8273	0.7948	2.0272	0.7084	− 0.5186
	PLS	0.7391	6.1777	0.7022	2.1779	0.6531	− 0.4879
	BPSO–PLS	0.9960	0.8191	0.7569	2.1082	0.7233	− 0.3667
Tea polysaccharides	SVR	0.9438	7.2186	0.6621	4.8339	0.8461	0.1784
	BPSO–SVR	0.9465	7.1464	0.8040	4.1831	0.8090	− 0.0615
	PLS	0.7804	13.0553	0.7558	4.5883	0.8207	− 0.3354
	BPSO–PLS	0.9954	2.0187	0.8185	4.3109	0.9302	− 0.0980