Use of Headspace GC/MS Combined with Chemometric Analysis to Identify the Geographic Origins of Black Tea

Hyperspectral imaging for discrimination of Keemun black tea quality categories: Multivariate calibration analysis and data fusion

(2020) Guangxin Ren et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics

(2020) Zhi-Wei Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Highly identification of keemun black tea rank based on cognitive spectroscopy: Near infrared spectroscopy combined with feature variable selection

(2020) Guangxin Ren et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

1H NMR chemometric models for classification of Czech wine type and variety

(2020) Anna Mascellani et al.   FOOD CHEMISTRY

Identification of geographical origin of Keemun Black Tea based on its volatile composition coupled with multivariate statistical analyses

(2019) Shimao Fang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification and quantification of key odorants in the world’s four most famous black teas

(2019) Suyoung Kang et al.   FOOD RESEARCH INTERNATIONAL

Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics

(2019) Shimao Fang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Using stable isotope signatures to delineate the geographic point-of-origin of Keemun black tea

(2018) Chuan-yi Peng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Authenticity and traceability in beverages

(2018) Senem Kamiloglu   FOOD CHEMISTRY

Relationship between multi-element composition in tea leaves and in provenance soils for geographical traceability

(2017) Haiyan Zhao et al.   FOOD CONTROL

Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea

(2017) Wei-Wei Deng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of geographical origin, variety, season and their interactions on minerals in tea for traceability

(2017) Haiyan Zhao et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile compounds and sensory characteristics of various instant teas produced from black tea

(2016) Vilma Kraujalytė et al.   FOOD CHEMISTRY

Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC

(2015) Xiaoye He et al.   FOOD CHEMISTRY

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

(2014) Shi-Dong Lv et al.   Food Analytical Methods

Analysis of Essential Oils from Cassia Bark and Cassia Twig Samples by GC-MS Combined with Multivariate Data Analysis

(2014) Xuejiao Deng et al.   Food Analytical Methods

Isotope signature study of the tea samples produced at four different regions in India

(2013) Rupali A. Lagad et al.   Analytical Methods

Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry

(2011) Hai-Peng Lv et al.   FOOD CHEMISTRY

Validation of origins of tea samples using partial least squares analysis and Euclidean distance method with near-infrared spectroscopy data

(2011) Wei He et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Determination of Essential Oil Composition from Osmanthus fragrans Tea by GC-MS Combined with a Chemometric Resolution Method

(2010) Chun-Di Hu et al.   MOLECULES