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

Lv, Shidong; Wu, Yuanshuang; Song, Yuzhu; Zhou, Jinhua; Lian, Ming; Wang, Chen; Liu, Lun; Meng, Qingxiong

doi:10.1007/s12161-014-9900-0

Cited by 74 publications

(57 citation statements)

References 42 publications

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“…The myriad of flavour qualities resulting from diverse tea genotypes suggests there is great potential to improve green tea flavour by using suitable tea genotypes (Lv et al, 2014). A recent advance in green tea flavour improvement can be exemplified with the high consumption preference of albino green tea in China, which tastes less astringent and more umami due to its lower levels of catechins and higher levels of theanine compared to 'Fuding-Dabai Cha' ('FUD') (Feng et al, 2014), which is a widely used standard control cultivar in China.…”

Section: Introductionmentioning

confidence: 99%

Green tea flavour determinants and their changes over manufacturing processes

et al. 2016

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Section: Introductionmentioning

confidence: 99%

Green tea flavour determinants and their changes over manufacturing processes

et al. 2016

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“…They comprise chemical and chromatographic methods as well as spectroscopic techniques, such as mass spectrometry (MS), ultraviolet-visible (UVVis) spectroscopy, Fourier transform near infrared (FT-NIR) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, Raman spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and fluorescence spectroscopy. In combination with chemometrics, they became powerful tools for quality control or determination of authenticity of food (Chou et al 2007;Coppa et al 2012;Cozzolino and Murray 2004;Kamal and Karoui 2015;Krist et al 2006;Lohumi et al 2015;López-Díez et al 2003;Lv et al 2014;Meza-Marquez et al 2010;Mohammed et al 2013;Poulli et al 2007;Rohman et al 2011;Salguero-Chaparro et al 2013;Šmejkalová and Piccolo 2010;Stanimirova et al 2010;Tu et al 2014;Zhang et al 2008; reviewed also in e.g. Reid et al 2006).…”

Section: Introductionmentioning

confidence: 99%

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

2016

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Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price), health (allergens), and religious reasons. Flavour of several food products is one of the key attributes of their quality and authenticity. In the case of some foods, the aroma of a product is specific enough to discriminate an original product from its fraud or adulterated counterpart. Electronic nose (e-nose) is a rapid and powerful technique, which requires no special sample preparation to determine the aroma of a product. In the present review, the applications of different e-noses and chemometrics for determination of food authenticity including adulteration and confirmation of origin are discussed. E-noses of various configurations are a very promising tool for testing the authenticity of food products.

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“…Therefore, combination of the quantification of multicompounds and fingerprint analysis should be taken into consideration in the development of method for identifying and authenticating species. This combination has been used as a method of quality control for herbal products, from the raw materials to their related products (Wang et al 2012;Liu et al 2013;Liang et al 2014;Lv et al 2014). …”

Section: Introductionmentioning

confidence: 99%

Curcuminoid’s Content and Fingerprint Analysis for Authentication and Discrimination of Curcuma xanthorrhiza from Curcuma longa by High-Performance Liquid Chromatography-Diode Array Detector

et al. 2015

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An accurate and reliable method for authentication and discrimination of Curcuma xanthorrhiza (CX) from Curcuma longa (CL) by determining the curcuminoid's content and analyzing the HPLC fingerprint combined with discriminant analysis (DA) was developed. By using the proposed method, it was found that CL had higher amount of all curcuminoid compounds compared to CX. Therefore, these two closely related species could be authenticated and discriminated by the amount of curcuminoids present in the samples. Authentication and discrimination of the two species were also achieved by comparing their HPLC fingerprint chromatograms using their typical marker peaks. To be more convincing, an aid from DA was also used. Combination of HPLC fingerprint analysis and DA gave excellent result that the two species were separated clearly, including CX samples adulterated with CL. The developed method was successfully used for quality control of the two plants.

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

Cited by 74 publications

References 42 publications

Green tea flavour determinants and their changes over manufacturing processes

Green tea flavour determinants and their changes over manufacturing processes

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

Curcuminoid’s Content and Fingerprint Analysis for Authentication and Discrimination of Curcuma xanthorrhiza from Curcuma longa by High-Performance Liquid Chromatography-Diode Array Detector

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