Chemometrical analysis of Fourier Transform Infrared Spectrum profile of Indonesia’s black tea products (Camellia sinensis L.)

Abstract

Black tea (Camellia sinensis L.) is one of the most popular beverage ingredients in Indonesia. Generally, tea quality assessment is done by tea taster using the organoleptic method with evaluation based on shape, color, aroma, and taste. In this research, an alternative method of testing black tea product quality with FTIR (Fourier Transform Infrared) was developed. The variability of chemical composition is an important factor that determines flavor (taste and aroma) and health benefits. The sample of black tea tested came from 12 products circulating in Indonesia. A chemometric analysis of Principal Component Analysis and Cluster Analysis was used to support the analysis of specific differences of each FTIR spectra of samples. The analysis results of water and ethanol extract showed that the two solvents extracted the different of the variety of metabolite contents. Analysis of volatile compounds was also performed which also showed that each sample contained the different volatile compounds; which then is predicted can be investigated further to determine the black tea’s quality.