Study of assessment of green tea’ grades in GC‐MS determination of aromatic components based on principal component analysis (PCA)

Aroma compounds are one of the most important components in tea, as well as an important indicator for its quality. In this paper, using HS‐SPME/GC‐MS method, we established the fingerprint for aromatic components in green tea produced in Guizhou Province, China. In this fingerprint, there are nine...

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Bibliographic Details
Published in:Journal of food processing and preservation 2021-01, Vol.45 (1), p.n/a
Main Authors: Li, Zhanbin, Zhao, Lijun, Xie, Feng, Yang, Changbiao, Jayamanne, Vijith Samantha, Tan, Hong, Jiang, Xun, Yang, Hongbo
Format: Article
Language:English
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Summary:Aroma compounds are one of the most important components in tea, as well as an important indicator for its quality. In this paper, using HS‐SPME/GC‐MS method, we established the fingerprint for aromatic components in green tea produced in Guizhou Province, China. In this fingerprint, there are nine volatile aromatic components which have significant correlation with the quality scores of green teas’ aroma (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.15047