Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea-Reference-Cited by-同舟云学术

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Multivariate Analysis Based on GC-MS Fingerprint and Volatile Composition for the Quality Evaluation of Pu-Erh Green Tea

Published:2014-05-23 Issue:2 Volume:8 Page:321-333
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Lv Shi-Dong,Wu Yuan-Shuang,Song Yu-Zhu,Zhou Jiang-Sheng,Lian Ming,Wang Chen,Liu Lun,Meng Qing-Xiong

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-014-9900-0.pdf

Reference43 articles.

1. Alasalvar C, Topal B, Serpen A, Bahar B, Pelvan E, Gökmen V (2012) Flavor characteristics of seven grades of black tea produced in Turkey. J Agric Food Chem 60:6323–6332

2. Arisseto A, Vicente E, Furlani R, Pereira A, Figueiredo Toledo M (2013) Development of a headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) method for the determination of benzene in soft drinks. Food Anal Methods 6:1379–1387

3. Byju K, Anuradha V, Rosmine E, Kumar NC, Nair SM (2013) Chemical characterization of the lipophilic extract of Hydrilla verticillata: a widely spread aquatic weed. J Plant Biochem Biotechnol 22:304–311

4. Chen Y, Zhu SB, Xie MY, Nie SP, Liu W, Li C, Gong XF, Wang YX (2008) Quality control and original discrimination of Ganoderma lucidum based on high-performance liquid chromatographic fingerprints and combined chemometrics methods. Anal Chim Acta 623:146–156

5. Cirlini M, Caligiani A, Palla L, Palla G (2011) HS-SPME/GC–MS and chemometrics for the classification of Balsamic Vinegars of Modena of different maturation and ageing. Food Chem 124:1678–1683

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