Differentiating grades of Xihu Longjing teas according to the contents of ten major components based on HPLC-DAD in combination with chemometrics

Gu, Hui‐Wen; Yin, Xingtian; Ma, Ying-Xiang; Wang, Jing; Yang, Fan; Sun, Weiqing; Ding, Baomiao; Chen, Ying; Liu, Zhi

doi:10.1016/j.lwt.2020.109688

Cited by 30 publications

(9 citation statements)

References 33 publications

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“…Principal Component Analysis (PCA) was performed on vitamin and carotenoids content data for all fruits (Figure 4). The first and second PCA components represented 83.02% and 8.05% of the total variation, respectively, which meets the general requirement of cumulative percent variation (CPV) > 70%-85% for PCA analysis (Liu, 2007;Gu et al, 2020).…”

Section: Principal Component Analysismentioning

confidence: 72%

Determination of water-soluble vitamins and carotenoids in Brazilian tropical fruits by High Performance Liquid Chromatography

Assis

Soares

Siqueira

et al. 2020

Heliyon

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Vitamins are organic compounds essential for normal physiological functioning and they need to be provided in adequate amounts by the diet. They are nutrients mainly associated to fruit consumption, playing an important role in the cellular function, growth and development of individuals. The present study aimed to analyze levels of vitamins B, C and carotenoids of fruits from the agrobiodiversity of Northeastern Brazil, among them cajuí ( Anacardium spp ), murici ( Byrsonima crassifolia (L.) Kunth), pequi ( Caryocar coriaceum Wittm.), jenipapo ( Genipa americana L.), mangaba ( Hancornia speciosa Gomes), bacuri ( Platonia insignis Mart.), cajá ( Spondias mombin L.), umbu-cajá ( Spondias bahiensis P. Carvalho, Van den Berg & M. Machado), umbu ( Spondias tuberosa Arruda), pitanga ( Eugenia uniflora L.), araçá ( Psidium sobralianum Landrum & Proença). The vitamins were quantified using the analytical method High Performance Liquid Chromatography (HPLC). Vitamin B complex levels varied from 0.003 ± 0.01 mg/100 g to 6.107 ± 0.06 mg/100 g. Vitamin C ranged from 0.36 ± 0.06 mg/100 g to 253.92 ± 9.02 mg/100 g. Carotenoid values ranged from 0.12 ± 0.02 μg/100 g to 395.63 ± 113.69 μg/100 g. Thus, the profile of water-soluble vitamins and carotenoids of the fruits analyzed was quantified. Therefore, these fruits can provide varied amounts of vitamins important to human health. However, it is interesting for the individual to consume fruits in a diversified manner, avoiding monotony and thus guaranteeing the daily intake of more nutrients.

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Section: Principal Component Analysismentioning

confidence: 72%

Determination of water-soluble vitamins and carotenoids in Brazilian tropical fruits by High Performance Liquid Chromatography

Assis

Soares

Siqueira

et al. 2020

Heliyon

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“…Longjing tea quality grades are mainly determined by plucking standard according to National Standard of China GB/T 18650‐2008 (Product of geographical indication— Longjing tea). High‐grade tea is produced by the youngest tea shoots, which has prominent of “tender” and “umami” induced by rich aroma and taste constituents (Gu et al, 2020; Zhou et al, 2021), that's why they have relatively high prices. In contrast, woody flavor in teas always increased with tea shoot maturity, which may be caused by the increase of woody‐volatiles such as 1‐Heptanol, nerolidol, α‐farnesene, etc.…”

Section: Resultsmentioning

confidence: 99%

“…Obviously, most of Longjing teas with higher hedonic values "tender" and "umami" induced by rich aroma and taste constituents (Gu et al, 2020;Zhou et al, 2021), that's why they have relatively high prices. In contrast, woody flavor in teas always increased with tea shoot maturity, which may be caused by the increase of woodyvolatiles such as 1-Heptanol, nerolidol, α-farnesene, etc.…”

Section: Penalty Analysis Based On St-catamentioning

confidence: 99%

“…by spreading, pan‐frying (fixation) and drying. Sensory flavor characteristics of Longjing tea varies greatly depending on the cultivars, processing factors and leaves maturity (Flaig, Qi, Wei, Yang, & Schieberle, 2020; Gu et al, 2020; Zhu, Shao, Zhang, Lin, & Lv, 2018). The purpose of this work is to develop a fast, accurate and practical consumer‐centric ST‐CATA method for tea sensory characterization, and to further explore its application in drivers of consumption preference.…”

Section: Introductionmentioning

confidence: 99%

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A novel application of check‐all‐that‐apply with semi‐trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study

Tong

Zhu

et al. 2022

Journal of Sensory Studies

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The consumer‐centric tea‐sensory evaluation is the premise and guarantee for product optimization and consumer guidance. However, there is no effective consumer‐centric tea sensory characterization tool till now. The goal of this study was to explore a novel application of check‐all‐that‐apply with semi‐trained assessors (ST‐CATA) on tea sensory characterization and hedonic driver investigation, using Longjing teas with complex flavor characteristics as a case study. In this study, a 17 attributes lexicon and corresponding references were developed as attributes marker for sensory training. 17 Longjing teas with different sensory characteristics were analyzed by ST‐CATA (N = 40). Tea characterization by ST‐CATA based on correspondence analysis (CA) and multidimensional alignment (MDA) showed that fresh‐type, roasty‐type and defect‐type Longjing teas were distinguished successfully. Penalty analysis based on hedonic scale from ST‐CATA indicated that fresh‐type and roasty‐type Longjing tea were two directions for consumer preferences. Attributes “tender flavor”, “umami”, “sweetness”, “Orchid‐like aroma”, “roasty”, and “fresh” were the key drivers for overall liking, while “grassy flavor”, “strong”, “bitterness”, and “astringency” were negatively associated with overall liking. Overall results verified ST‐CATA is a valuable consumer‐centric tool for tea sensory characterization, which have powerful potential for identifying liking drivers and directions for consumption preference. Practical Application Tea sensory characteristics are complex and variable. This study developed a novel consumer‐centric method for tea sensory evaluation based on check‐all‐that‐apply with semi‐trained assessors (ST‐CATA). An effective tea characterization was performed by ST‐CATA and used to hedonic analysis with acceptable sensitivity. The novel application of ST‐CATA was verified to be suitable for tea sensory analysis and consumer preference with the advantage of easy‐to‐understand and intuitive consumer experience, which provided effective information for tea product optimization and consumer guidance.

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“…An effective way of extracting characteristic information is to develop useful chemometrics or properly employ the proposed methods. In the past years, a variety of chemometric methods have been used to analyze EEMs, such as parallel factor analysis (PARAFAC) [ 8 ], alternating trilinear decomposition (ATLD) [ 9 , 10 ] and its variants, N-way partial least squares (N-PLS) [ 11 ], multivariate curve resolution-alternating least squares (MCR-ALS) [ 12 ], and unfolded partial leasts quares/residual bilinearization (U-PLS/RBL) [ 13 ]. The attractive merit of the “second-order advantage” of these methods makes sure that multiple target compounds can be accurately quantified even in the presence of unknown interferences [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

New Constructed EEM Spectra Combined with N-PLS Analysis Approach as an Effective Way to Determine Multiple Target Compounds in Complex Samples

Zhu

Feng

et al. 2022

Molecules

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Excitation–emission matrix (EEM) fluorescence spectroscopy has been applied to many fields. In this study, a simple method was proposed to obtain the new constructed three-dimensional (3D) EEM spectra based on the original EEM spectra. Then, the application of the N-PLS method to the new constructed 3D EEM spectra was proposed to quantify target compounds in two complex data sets. The quantitative models were established on external sample sets and validated using statistical parameters. For validation purposes, the obtained results were compared with those obtained by applying the N-PLS method to the original EEM spectra and applying the PLS method to the extracted maximum spectra in the concatenated mode. The comparison of the results demonstrated that, given the advantages of less useless information and a high calculating speed of the new constructed 3D EEM spectra, N-PLS on the new constructed 3D EEM spectra obtained better quantitative analysis results with a correlation coefficient of prediction above 0.9906 and recovery values in the range of 85.6–95.6%. Therefore, one can conclude that the N-PLS method combined with the new constructed 3D EEM spectra is expected to be broadened as an alternative strategy for the simultaneous determination of multiple target compounds.

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Differentiating grades of Xihu Longjing teas according to the contents of ten major components based on HPLC-DAD in combination with chemometrics

Cited by 30 publications

References 33 publications

Determination of water-soluble vitamins and carotenoids in Brazilian tropical fruits by High Performance Liquid Chromatography

Determination of water-soluble vitamins and carotenoids in Brazilian tropical fruits by High Performance Liquid Chromatography

A novel application of check‐all‐that‐apply with semi‐trained assessors for tea sensory characterization and preference: Using Longjing tea as a case study

New Constructed EEM Spectra Combined with N-PLS Analysis Approach as an Effective Way to Determine Multiple Target Compounds in Complex Samples

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