Literature DB >> 30828822

Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses.

Shimao Fang1,2, Jingming Ning1,2, Wen-Jing Huang2, Gang Zhang2, Wei-Wei Deng1,2, Zhengzhu Zhang1,2.   

Abstract

BACKGROUND: Keemun black tea (KBT) is one of the most popular tea beverages in China as a result of its unique flavor and potential health benefits. The geographical origin of KBT influences its quality and price. The present study aimed to apply a head-space solid phase microextraction approach and gas chromatography-mass spectrometry combined with chemometric analysis to profile the volatile compounds of KBT collected from five production areas.
RESULTS: Thirty-one peaks were detected in 61 KBT samples. Hierarchical cluster analysis, principal component analysis (PCA), k-nearest neighbor (k-NN) and stepwise linear discriminant analysis (SLDA) were employed to visualize the volatile fractions. The results of unsupervised statistical tools were compared using a test for similarities and distinctions, which showed that different sources may be associated. A satisfying combination of average recognition (91.7%) and cross-validation prediction abilities (84.6%) was obtained for the PCA-k-NN. Among all of the statistical tools, SLDA provided promising results, with 100% recognition and 96.4% prediction ability.
CONCLUSION: The results obtained in the present study indicate that the volatile compounds can be used as indicators to identify the geographical origin of KBT.
© 2019 Society of Chemical Industry. © 2019 Society of Chemical Industry.

Entities:  

Keywords:  HS-SPME/GC-MS; Keemun black tea; chemometrics; geographical origin; volatile compounds

Mesh:

Substances:

Year:  2019        PMID: 30828822     DOI: 10.1002/jsfa.9668

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN: 0022-5142            Impact factor:   3.638


  4 in total

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2.  GC-MS combined with multivariate analysis for the determination of the geographical origin of Elsholtzia rugulosa Hemsl. in Yunnan province.

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3.  Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea.

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4.  Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.

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  4 in total

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