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     Advance Journal of Food Science and Technology


Identification of Dark Tea (Camellia sinensis (L.)) Origins According to Chemical Composition Combined with Bayes Classification Pattern Recognition

Jingming Ning, Junting Fang, Xianjingli Luo, Zhengzhu Zhang and Xiaochun Wan
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, P.R. China
Advance Journal of Food Science and Technology  2016  3:150-154
http://dx.doi.org/10.19026/ajfst.12.2872  |  © The Author(s) 2016
Received: September ‎26, ‎2015  |  Accepted: October ‎30, ‎2015  |  Published: September 25, 2016

Abstract

As one of the six major teas in China, dark tea is mainly produced in Yunnan, Hunan, Sichuan, Hubei and Guangxi provinces of china. At present, identification geographical of teas mainly depends on the sensory evaluation, because of lacking the quantitative discriminate method. In this study, 38 dark teas were taken, which were collected from five regions. And the main chemical compositions of tea samples were detected according to international standard. Using SPSS18.0 statistical software to reduction dimension, then chose four compositions (GA, EGC, caffeine, total catechins) as the principal component factors, by using Bayes discriminate analysis method, we established the quantitative discriminate model, which could identify the dark teas from different regions. The results show that the Bayes discriminate analysis can be used to discriminate the 38 samples from five regions and the correct rate could be reached 100%, which means the methods established is reliable.

Keywords:

Bayes, Dark tea, different origins, pattern recognition,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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