Classificatin of chinese tea samples according to origin and quality by principal component techniques |
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| Authors: | Xiande Liu P van Espen F Adams Shou He Yan M Vanbelle |
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| Institution: | Department of Chemistry, University of Antwerp (U.I.A.), Universiteitsplein 1, B-2610 Wilrijk Belgium;Departmetn of Animal Biology and Agriculture, Catholic University of Leuven, B-1348 Louvain La Neuve Belgium |
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| Abstract: | Three categories of tea, black, green and oolong tea, with those varieties in each category were analyzed for their contents of cellulose, hemicellulose, lignin, polyphenols, caffeine and amino acids. The data were subjected to multivarige analysis. Principal component analysis and principal component classification provide discrimination between the different categories and varieties. The quality index, assigned to these tea standards by experts, could be predicted form the principal component scores. |
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