The study of fingerprint characteristics of Dayi Pu-erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method

PLoS ONE

Volumn 9, Issue 12, 2014, Pages

  Lv, Shidong ^a,b   Wu, Yuanshuang ^a   Zhou, Jiangsheng ^a   Lian, Ming ^a   Li, Changwen ^c   Xu, Yongquan ^c   Liu, Shunhang ^c   Wang, Chao ^c   Meng, Qingxiong ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Kunming Grain and Oil and Feed Product Quality Inspection Center   (China)

^c Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation   (China)

Author keywords

[No Author keywords available]

Indexed keywords

1,2,3 TRIMETHOXYBENZENE; 1,2,4 TRIMETHOXYBENZENE; 2,6,10,14 TETRAMETHYL PENTADECANE; LINALOOL; PHYTOL; TERPINEOL; UNCLASSIFIED DRUG; TEA;

ANALYTIC METHOD; ARTICLE; CHEMICAL COMPOSITION; CHEMOMETRIC ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTROL; HEADSPACE SOLID PHASE MICROEXTRACTION; MASS FRAGMENTOGRAPHY; QUALITY CONTROL; REPRODUCIBILITY; SOLID PHASE MICROEXTRACTION; TEA; CAMELLIA SINENSIS; CHEMISTRY; FOOD QUALITY; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES;

CAMELLIA SINENSIS; FOOD QUALITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; REPRODUCIBILITY OF RESULTS; SOLID PHASE MICROEXTRACTION; TEA;

EID: 84920375219     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0116428     Document Type: Article

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