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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
Published on: May 26, 2023
Application of infrared spectroscopy to the assessment of authenticity of tea
G Budínová1, D Vlácil, O Mestek
1Department of Analytical Chemistry, Institute of Chemical Technology, CZ-16628 Praha 6, Czech Republic.
Abstract:
Diffusion reflectance fourier transform infrared spectroscopy in the mid-IR region was used to assess the authenticity of tea varieties. The differences between the spectra of 12 different tea varieties (seven black, two green, three semifermented grades) were sufficient to allow their discrimination by the soft independent modelling of class analogy classification method or linear discriminant analysis, despite a significant heterogeneity of the samples as revealed by variance analysis.
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