Improving the geographical traceability of tea in China based on stable isotope ratios

The potential of improving the classification of tea samples from different regions was studied by using stable isotope ratios analysis. The stable isotope ratios of 44 elements in tea samples were determined ( p  

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Bibliographic Details
Published in:Journal of food science and technology 2024-10, Vol.61 (10), p.1943-1954
Main Authors: Liu, Hong-Lin, Zeng, Yi-Tao, Zhang, Kai, Zhao, Xin, Yang, Tian-Lai
Format: Article
Language:English
Subjects:
Back propagation
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Classification
Cluster analysis
Discriminant analysis
Food products
Food safety
Food Science
Isotope ratios
Isotopes
Mass spectrometry
Neural networks
Nutrition
Original Article
Principal components analysis
Ratios
Scientific imaging
Stable isotopes
Statistical analysis
Tea
Variance analysis
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Description
Summary:The potential of improving the classification of tea samples from different regions was studied by using stable isotope ratios analysis. The stable isotope ratios of 44 elements in tea samples were determined ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-024-05970-w