Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8890875 | LWT - Food Science and Technology | 2018 | 40 Pages |
Abstract
Using headspace-solid phase microextraction (HS-SPME) and solvent-assisted flavour evaporation (SAFE), the volatiles in five common types of teas (white, green, oolong, black and pu-erh teas) were extracted for GC-MS/FID analysis, and the major compounds in each tea were identified. Subsequently, untargeted and targeted approaches were used in principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) for further data interpretation. Confidence levels using the targeted approach were generally higher for sample classification. Therefore, this study offers a better methodology to improve the existing knowledge of tea volatiles.
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Authors
Hazel Lau, Shao Quan Liu, Yong Quan Xu, Lay Peng Tan, Wen Lin Zhang, Benjamin Lassabliere, Jingcan Sun, Bin Yu,