Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 259-265

  Lin, Jie ^a   Zhang, Pan ^a   Pan, Zhiqiang ^a   Xu, Hairong ^a   Luo, Yaoping ^a   Wang, Xiaochang ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Chemometric analysis; Economic adulteration; HS SPME GC MS; Oolong tea; Variety; Volatile compounds

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; CHROMATOGRAPHY; CLUSTER ANALYSIS; DISCRIMINANT ANALYSIS; DRUG PRODUCTS; FEATURE EXTRACTION; GAS CHROMATOGRAPHY; HIERARCHICAL SYSTEMS; MASS SPECTROMETRY; QUALITY CONTROL; VOLATILE ORGANIC COMPOUNDS;

CHEMOMETRIC ANALYSIS; HS-SPME/GC-MS; OOLONG TEA; VARIETY; VOLATILE COMPOUNDS;

PRINCIPAL COMPONENT ANALYSIS;

VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; CAMELLIA SINENSIS; CHEMOMETRIC ANALYSIS; CLUSTER ANALYSIS; CULTIVAR; DISCRIMINANT ANALYSIS; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; TEA;

CAMELLIA SINENSIS;

EID: 84876880387     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.128     Document Type: Article

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