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Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content.
J Agric Food Chem. 2007 Jul 25; 55(15):5960-5.JA

Abstract

In this paper, the differentiation of green, black, Oolong, white, and Pu-erh teas has been carried out according to their free amino acid contents. Alanine, arginine, asparagine, aspartic acid, glutamic acid, isoleucine, histidine, leucine, phenylalanine, serine, theanine, threonine, and tyrosine have been determined by liquid chromatography with derivatization with o-phthalaldehyde and fluorescence detection. The chromatographic separation was achieved with a Hypersil ODS column and gradient elution. The amino acid contents were used as chemometric descriptors for classification purposes of different tea varieties. Principal component analysis, k-nearest neighbors, linear discriminant analysis, and artificial neural networks were applied to differentiate tea varieties. Using back-propagation multilayer perceptron artificial neural networks, 100% success in the classification was obtained. The most differentiating amino acids were glutamic acid, asparagine, serine, alanine, leucine, and isoleucine.

Authors+Show Affiliations

Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, c/Profesor García GonzAlez, 1, E-41012 Seville, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17595106

Citation

Alcázar, A, et al. "Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content." Journal of Agricultural and Food Chemistry, vol. 55, no. 15, 2007, pp. 5960-5.
Alcázar A, Ballesteros O, Jurado JM, et al. Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content. J Agric Food Chem. 2007;55(15):5960-5.
Alcázar, A., Ballesteros, O., Jurado, J. M., Pablos, F., Martín, M. J., Vilches, J. L., & Navalón, A. (2007). Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content. Journal of Agricultural and Food Chemistry, 55(15), 5960-5.
Alcázar A, et al. Differentiation of Green, White, Black, Oolong, and Pu-erh Teas According to Their Free Amino Acids Content. J Agric Food Chem. 2007 Jul 25;55(15):5960-5. PubMed PMID: 17595106.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Differentiation of green, white, black, Oolong, and Pu-erh teas according to their free amino acids content. AU - Alcázar,A, AU - Ballesteros,O, AU - Jurado,J M, AU - Pablos,F, AU - Martín,M J, AU - Vilches,J L, AU - Navalón,A, Y1 - 2007/06/27/ PY - 2007/6/28/pubmed PY - 2007/10/10/medline PY - 2007/6/28/entrez SP - 5960 EP - 5 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 15 N2 - In this paper, the differentiation of green, black, Oolong, white, and Pu-erh teas has been carried out according to their free amino acid contents. Alanine, arginine, asparagine, aspartic acid, glutamic acid, isoleucine, histidine, leucine, phenylalanine, serine, theanine, threonine, and tyrosine have been determined by liquid chromatography with derivatization with o-phthalaldehyde and fluorescence detection. The chromatographic separation was achieved with a Hypersil ODS column and gradient elution. The amino acid contents were used as chemometric descriptors for classification purposes of different tea varieties. Principal component analysis, k-nearest neighbors, linear discriminant analysis, and artificial neural networks were applied to differentiate tea varieties. Using back-propagation multilayer perceptron artificial neural networks, 100% success in the classification was obtained. The most differentiating amino acids were glutamic acid, asparagine, serine, alanine, leucine, and isoleucine. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17595106/Differentiation_of_green_white_black_Oolong_and_Pu_erh_teas_according_to_their_free_amino_acids_content_ L2 - https://doi.org/10.1021/jf070601a DB - PRIME DP - Unbound Medicine ER -