Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids-Reference-Cited by-同舟云学术

Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids

Published:2020-08-27 Issue:10 Volume:85 Page:3253-3263
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jiang Hao¹²^ORCID,Zhang Mengting¹²,Wang Dongxu³,Yu Feng¹²,Zhang Na¹²,Song Chuankui¹²,Granato Daniel⁴^ORCID

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University 130 West Changjiang Road Hefei 230036 China

2. School of Tea and Food Science and Technology Anhui Agricultural University 130 West Changjiang Road Hefei 230036 China

3. School of Grain Science and Technology Jiangsu University of Science and Technology Zhenjiang 212003 China

4. Food Processing and Quality Natural Resources Institute Finland Tietotie 2 Espoo 02150 Finland

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15390

Reference44 articles.

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2. Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

3. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

4. Profiling of volatile and non-phenolic metabolites—Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques

5. Simplified tea classification based on a reduced chemical composition profile via successive projections algorithm linear discriminant analysis (SPA-LDA)

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