Recent techniques for the authentication of the geographical origin of tea leaves from camellia sinensis: A review

• Published in: Food chemistry 2022-04, Vol.374, p.131713-131713, Article 131713
• Main Authors: Shuai, Mengying, Peng, Chuanyi, Niu, Huiliang, Shao, Dongliang, Hou, Ruyan, Cai, Huimei
• Format: Article
• Language: English
• Subjects: Camellia sinensis; Chemometric analysis; Chemometrics; Discriminant Analysis; Geographical authentication; Influencing factors; Metabolites; Mineral elements; Plant Leaves; Principal Component Analysis; Stable isotopes; Tea
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131713

[Display omitted] •Summarized the detection technology used in the identification of tea origin.•Summarized the application of chemometrics for authentication in tea.•Summarized the relevant factors affecting the identification of tea origin.•Prospected the application of rapid detection technology in tea discrimination. Tea is one of the most important beverages worldwide, is produced in several distinct geographical regions, and is traded on the global market. The ability to determine the geographical origin of tea products helps to ensure authenticity and traceability. This paper reviews the recent research on authentication of tea using a combination of instrumental and chemometric methods. To determine the production region of a tea sample, instrumental methods based on analyzing isotope and mineral element contents are suitable because they are less affected by tea variety and processing methods. Chemometric analysis has proven to be a valuable method to identify tea. Principal component analysis (PCA) and linear discriminant analysis (LDA) are the most preferred methods for processing large amounts of data obtained through instrumental component analysis.