Application of infrared spectroscopy to the assessment of authenticity of tea.

Diffusion reflectance fourier transform infrared spectroscopy in the mid-IR region was used to assess the authenticity of tea varieties. The differences between the spectra of 12 different tea varieties (seven black, two green, three semifermented grades) were sufficient to allow their discrimination by the soft independent modelling of class analogy classification method or linear discriminant analysis, despite a significant heterogeneity of the samples as revealed by variance analysis.