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Effects of geographical origin, processing and their interaction on stable isotopes in Pu-erh tea for traceability.

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Titel: Effects of geographical origin, processing and their interaction on stable isotopes in Pu-erh tea for traceability.
Autoren: Li Y; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China., Zou HD; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China., Wang XL; College of Food and Bioengineering, Xihua University, Chengdu 610039, China., Chen MM; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China., Zhang BW; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China., Wang WF; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China., Li J; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China., Jiang HY; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China. Electronic address: jiangheyuan@caas.cn., Qian LL; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China. Electronic address: qianlili286@163.com., Liu HY; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China. Electronic address: liuhongyan01@caas.cn.
Quelle: Food chemistry [Food Chem] 2025 Dec 25; Vol. 496 (Pt 1), pp. 146619. Date of Electronic Publication: 2025 Oct 08.
Publikationsart: Journal Article; Evaluation Study
Sprache: English
Info zur Zeitschrift: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s): Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
MeSH-Schlagworte: Tea*/chemistry , Camellia sinensis*/chemistry , Carbon Isotopes*/analysis, Caffeine/analysis ; Caffeine/chemistry ; Nitrogen Isotopes/analysis ; Oxygen Isotopes/analysis ; Food Handling ; Geography
Abstract: Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
To establish a robust traceability model for Pu-erh tea, this study systematically investigated the effects of geographical origin, processing, and their interaction on the stable isotope ratios (δ 13 C, δ 15 N, δ 2 H, and δ 18 O) in both tea and its caffeine monomer. Results revealed that the stable isotopic compositions in Pu-erh tea and caffeine significantly differed among regions, δ 2 H tea , δ 13 C caffeine , δ 2 H caffeine and δ 18 O caffeine were significantly influenced by processing, all the stable isotopes were significantly influenced by region-processing interaction, and region contributed most to the variation of each stable isotope. Among them, δ 13 C caffeine , δ 13 C tea , δ 15 N tea , and δ 2 H caffeine were identified as the key indicators for geographical discrimination. Furthermore, 97.2 % correct discrimination rate and good validation (Q 2  = 0.775) were achieved by linear discriminant analysis and orthogonal partial least squares-discriminant analysis, respectively. Ultimately, this study confirms that tea and caffeine stable isotope signatures are capable for classifying the Pu-erh tea geographical origin even mixed with different processed samples.
(Copyright © 2025. Published by Elsevier Ltd.)
Contributed Indexing: Keywords: Caffeine; Geographical origin; Processing; Pu-erh tea; Stable isotopes
Substance Nomenclature: 0 (Tea)
3G6A5W338E (Caffeine)
0 (Nitrogen Isotopes)
0 (Carbon Isotopes)
0 (Oxygen Isotopes)
Entry Date(s): Date Created: 20251011 Date Completed: 20251122 Latest Revision: 20251122
Update Code: 20251122
DOI: 10.1016/j.foodchem.2025.146619
PMID: 41075654
Datenbank: MEDLINE
Beschreibung
Abstract:Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />To establish a robust traceability model for Pu-erh tea, this study systematically investigated the effects of geographical origin, processing, and their interaction on the stable isotope ratios (δ <sup>13</sup> C, δ <sup>15</sup> N, δ <sup>2</sup> H, and δ <sup>18</sup> O) in both tea and its caffeine monomer. Results revealed that the stable isotopic compositions in Pu-erh tea and caffeine significantly differed among regions, δ <sup>2</sup> H <subscript>tea</subscript> , δ <sup>13</sup> C <subscript>caffeine</subscript> , δ <sup>2</sup> H <subscript>caffeine</subscript> and δ <sup>18</sup> O <subscript>caffeine</subscript> were significantly influenced by processing, all the stable isotopes were significantly influenced by region-processing interaction, and region contributed most to the variation of each stable isotope. Among them, δ <sup>13</sup> C <subscript>caffeine</subscript> , δ <sup>13</sup> C <subscript>tea</subscript> , δ <sup>15</sup> N <subscript>tea</subscript> , and δ <sup>2</sup> H <subscript>caffeine</subscript> were identified as the key indicators for geographical discrimination. Furthermore, 97.2 % correct discrimination rate and good validation (Q <sup>2</sup>  = 0.775) were achieved by linear discriminant analysis and orthogonal partial least squares-discriminant analysis, respectively. Ultimately, this study confirms that tea and caffeine stable isotope signatures are capable for classifying the Pu-erh tea geographical origin even mixed with different processed samples.<br /> (Copyright © 2025. Published by Elsevier Ltd.)
ISSN:1873-7072
DOI:10.1016/j.foodchem.2025.146619