Discrimination of Sri Lankan black teas using fluorescence spectroscopy and linear discriminant analysis.
J Sci Food Agric
; 93(9): 2308-14, 2013 Jul.
Article
em En
| MEDLINE
| ID: mdl-23371833
ABSTRACT
BACKGROUND:
The quality of teas is currently graded using trained tea tasters, whose evaluation can sometimes be subjective. In this study the simple fluorescence-based technique of total luminescence spectroscopy (TLS) in conjunction with data classification using principal component analysis (PCA) was applied to discriminate between teas from 11 different Sri Lankan plantations. Solvent extraction of the tea samples was followed by TLS to record excitation-emission matrices in the excitation range 250-590 nm and emission range 300-700 nm.RESULTS:
The application of PCA and linear discriminant analysis (LDA) allowed the successful classification of all 11 teas using only the first two principal components. LDA demonstrated how the technique was able to discriminate between all teas correctly with 100% classification.CONCLUSION:
Further development of this work could lead to a simple device that could be used by tea manufacturers instead of or alongside trained tea tasters to grade teas.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Chá
/
Extratos Vegetais
/
Qualidade dos Alimentos
/
Inspeção de Alimentos
/
Folhas de Planta
/
Camellia sinensis
Tipo de estudo:
Prognostic_studies
País/Região como assunto:
Asia
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article