Electronic Tongue Combined with Chemometrics to Provenance Discrimination for a Green Tea (Anji-White Tea)

Abstract

This paper aims to provide a stable instrumental method for provenance discrimination of Anji-White tea by its distinctive taste. 180 authentic and 60 counterfeit white tea samples were collected for specific geographical origins detection; all of them were measured by electronic tongue coupled with 7 independent sensors. Therefore, chemometrics methods, principal component analysis (PCA), and partial least squares discriminant analysis (PLSDA) were performed in classification. The PCA distribution shows that, in provenance analysis, PCA is a simple and reliable tool for small sample sets, but for sets with large objects, PCA seems powerless in classification. Therefore, PLSDA was applied to develop a classification model. The prediction sensitivity and specificity of PLSDA, respectively, reached 0.917 and 0.950. This study demonstrates the potential of combining electronic tongue system and chemometrics as an effective tool for specific geographical origins detection in Anji-White tea.

Exploring the effect of different tea varieties on the quality of Lu’an Guapian tea based on metabolomics and molecular sensory science

“…Therefore, the production of many famous green teas has certain requirements for varieties. For example, Anji white tea, a green tea produced from the ‘ Baiye1 ’ tea variety, has high umami and low bitterness and astringency because of its high free amino acid content and low polyphenolic content ( Wang, Zhang, Chen, & Jiang, 2020 ; Yan et al, 2017 ). Taiping Houkui tea, produced from ‘ Shidacha ’, has a strong orchid aroma and a mellow flavor ( Zhou et al, 2022 ).…”

Effect of the Presence of Stem on Quality of Oolong Tea

“…It can also be used to distinguish different grades and different origins of tea. Yan et al effectively judged the geographical origin of Anji white tea through the electronic tongue, seven independent sensors, chemometrics, and other methods [ 14 ]. Chen et al used UPLC-Q-TOF/MS and GC-TOF/MS on oolong tea throughout the processing process and observed that catechins and oxidation products, flavonol glycosides, and amino acids were the key identifying metabolites [ 15 ].…”