Discrimination of Chinese teas with different fermentation degrees by stepwise linear discriminant analysis (S-LDA) of the chemical compounds

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 38, 2014, Pages 9336-9344

  Wu, Quan Jin ^a   Dong, Qing Hua ^b   Sun, Wei Jiang ^a   Huang, Yan ^a   Wang, Qiong Qiong ^a   Zhou, Wei Long ^c  

^a FUJIAN AGRICULTURE AND FORESTRY UNIVERSITY   (China)

^b Fuzhou Huaming Tea Research Institute   (China)

^c Hangzhou Tea Research Institute   (China)

Author keywords

Chemical compounds; Classification of tea category; Fermentation degrees; High performance liquid chromatography (HPLC); Principal component analysis (PCA); Stepwise linear discriminant analysis (S LDA)

Indexed keywords

CAFFEINE; CHEMICAL COMPOUNDS; CHROMATOGRAPHY; DISCRIMINANT ANALYSIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; LIQUIDS; PRINCIPAL COMPONENT ANALYSIS;

ACTIVE CONSTITUENTS; ANALYTICAL TOOL; CHEMICAL MARKERS; DISCRIMINANT FUNCTIONS; POLYPHENOLS; STEPWISE LINEAR DISCRIMINANT ANALYSIS; TEA SAMPLES; TWO EQUATION;

CHEMICAL ANALYSIS;

CAMELLIA SINENSIS;

CAFFEINE; CATECHIN; POLYPHENOL; TEA;

CAMELLIA SINENSIS; CHEMISTRY; DISCRIMINANT ANALYSIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; TEA;

CAFFEINE; CAMELLIA SINENSIS; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DISCRIMINANT ANALYSIS; FERMENTATION; POLYPHENOLS; PRINCIPAL COMPONENT ANALYSIS; TEA;

EID: 84924365409     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5025483     Document Type: Article

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