Discrimination of the Production Season of Chinese Green Tea by Chemical Analysis in Combination with Supervised Pattern Recognition

• Published in: Journal of agricultural and food chemistry Vol. 60; no. 28; pp. 7064 - 7070
• Main Authors: Xu, Wenping, Song, Qiushuang, Li, Daxiang, Wan, Xiaochun
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 18.07.2012
• Subjects: Amino Acids - analysis; Bayes Theorem; Bayesian theory; Biological and medical sciences; caffeine; Caffeine - analysis; Camellia sinensis - chemistry; Catechin - analysis; chemical analysis; China; Chromatography, High Pressure Liquid; Coffee, tea and other stimulative beverage industries; Discriminant Analysis; flavanols; Food industries; free amino acids; Fundamental and applied biological sciences. Psychology; green tea; high performance liquid chromatography; leaves; Seasons; spring; Tea - chemistry; China; green tea; K-nearest neighbor method; chemical composition; tea production season; pattern recognition; Chemical analysis; Discrimination; Production; Season; Green tea

High-performance liquid chromatography (HPLC) has been used to quantify levels of free amino acids, catechins, and caffeine in Chinese green tea. Levels of free amino acids and catechins in green tea leaves show obvious variation from spring to summer, which is useful information to identify the pro...