Classification of tea samples by their chemical composition using discriminant analysis

被引：59

作者：

Valera, P ^{[1
]}

Pablos, F ^{[1
]}

Gonzalez, AG ^{[1
]}

机构：

[1] UNIV SEVILLE,FAC CHEM,DEPT ANALYT CHEM,E-41012 SEVILLE,SPAIN

来源：

TALANTA | 1996年 / 43卷 / 03期

关键词：

tea; chemometrics; discriminant analysis;

D O I：

10.1016/0039-9140(95)01750-X

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Multivariate analysis in combination with pattern recognition procedures has been applied to samples of green and black tea. Discriminant analysis has been used for classification purposes. Aqueous extract, polyphenols, amino acids, caffeine, theobromine and theophylline were used as chemical descriptors.

引用

页码：415 / 419

页数：5

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