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Citation: LONG Limei, SONG Shasha, CAO Xueli. Discriminant analysis and similarity evaluation of gas chromatography-mass spectrometry fingerprints of aroma components in green tea grading[J]. Chinese Journal of Chromatography, ;2019, 37(3): 325-330. doi: 10.3724/SP.J.1123.2018.10017 shu

Discriminant analysis and similarity evaluation of gas chromatography-mass spectrometry fingerprints of aroma components in green tea grading

Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Key Lab of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China

Received Date: 23 October 2018

Fund Project: General Administration of Quality Supervision, Inspection and Quarantine (AQSIQ) Public Research Project (No. 201310230).

Two series of 41 Xinyang Maojian tea samples were investigated and the gas chromatography-mass spectrometry (GC-MS) fingerprints of their aroma components of seven different grades were established using headspace solid-phase micro extraction (HS-SPME) and GC-MS. Based on the 23 selected characteristic aroma components, the samples could be classified into seven different groups through discriminant analysis with four and three groups in two separate series. Six fingerprint similarity calculation methods that reflect the differences between grades of tea to different extents were employed, and the new improved extent similarity method was demonstrated to be the best among them. The results for the similarity evaluation displayed good correlation with the actual grades, especially for the series of tea of higher qualities, and the differences between the different grades of teas could be quantified.
- gas chromatography-mass spectrometry (GC-MS) fingerprints,
- discriminant analysis,
- similarity evaluation,
- grading correlation,
- aroma components,
- Xinyang Maojian tea
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