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Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS.
Food Chem. 2013 Nov 01; 141(1):259-65.FC

Abstract

This study aimed to develop an objective and accurate analytical method to discriminate oolong tea varieties that easily causing adulteration by potential volatile compounds. A total of 75 oolong tea samples of five similar varieties (Tieguanyin, Benshan, Maoxie, Huangjingui and Jinguanyin) were analysed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The relative content of 26 major volatile compounds varied significantly according to variety, combined with the results of hierarchical cluster analysis (HCA), indicating that the varietal differences of aromatic profile remain significant for tea cultivars with very close origin. Principal component analysis (PCA) of the aromatic profiles showed that the feature of variety dominated over the other features (like producing region and quality). By stepwise linear discriminant analysis (S-LDA), 18 volatiles with the best discriminating capacity were selected, and 4 discriminant functions (DFs) enabled simultaneously discrimination of the five oolong varieties with 100% correct rate.

Authors+Show Affiliations

Institute of Tea Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, Zhejiang 310058, PR China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

23768356

Citation

Lin, Jie, et al. "Discrimination of Oolong Tea (Camellia Sinensis) Varieties Based On Feature Extraction and Selection From Aromatic Profiles Analysed By HS-SPME/GC-MS." Food Chemistry, vol. 141, no. 1, 2013, pp. 259-65.
Lin J, Zhang P, Pan Z, et al. Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS. Food Chem. 2013;141(1):259-65.
Lin, J., Zhang, P., Pan, Z., Xu, H., Luo, Y., & Wang, X. (2013). Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS. Food Chemistry, 141(1), 259-65. https://doi.org/10.1016/j.foodchem.2013.02.128
Lin J, et al. Discrimination of Oolong Tea (Camellia Sinensis) Varieties Based On Feature Extraction and Selection From Aromatic Profiles Analysed By HS-SPME/GC-MS. Food Chem. 2013 Nov 1;141(1):259-65. PubMed PMID: 23768356.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS. AU - Lin,Jie, AU - Zhang,Pan, AU - Pan,Zhiqiang, AU - Xu,Hairong, AU - Luo,Yaoping, AU - Wang,Xiaochang, Y1 - 2013/03/14/ PY - 2012/01/29/received PY - 2013/02/15/revised PY - 2013/02/23/accepted PY - 2013/6/18/entrez PY - 2013/6/19/pubmed PY - 2014/1/1/medline SP - 259 EP - 65 JF - Food chemistry JO - Food Chem VL - 141 IS - 1 N2 - This study aimed to develop an objective and accurate analytical method to discriminate oolong tea varieties that easily causing adulteration by potential volatile compounds. A total of 75 oolong tea samples of five similar varieties (Tieguanyin, Benshan, Maoxie, Huangjingui and Jinguanyin) were analysed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The relative content of 26 major volatile compounds varied significantly according to variety, combined with the results of hierarchical cluster analysis (HCA), indicating that the varietal differences of aromatic profile remain significant for tea cultivars with very close origin. Principal component analysis (PCA) of the aromatic profiles showed that the feature of variety dominated over the other features (like producing region and quality). By stepwise linear discriminant analysis (S-LDA), 18 volatiles with the best discriminating capacity were selected, and 4 discriminant functions (DFs) enabled simultaneously discrimination of the five oolong varieties with 100% correct rate. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23768356/Discrimination_of_oolong_tea__Camellia_sinensis__varieties_based_on_feature_extraction_and_selection_from_aromatic_profiles_analysed_by_HS_SPME/GC_MS_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00302-6 DB - PRIME DP - Unbound Medicine ER -