Development of a New Three-Dimensional Fluorescence Spectroscopy Method Coupling with Multilinear Pattern Recognition to Discriminate the Variety and Grade of Green Tea

According to the different types and contents of amino acids in green tea, a new method was proposed for green tea classification and quality evaluation based on excitation-emission matrix (EEM) fluorescence spectroscopy coupled with multilinear pattern recognition in this work. Amino acids in green...

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Veröffentlicht in:	Food analytical methods Jg. 10; H. 7; S. 2281 - 2292
Hauptverfasser:	Hu, Leqian, Yin, Chunling
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	New York Springer US 01.07.2017 Springer Nature B.V
Schlagworte:	Acetone Amino acids Analytical Chemistry Chemistry Chemistry and Materials Science Chemistry/Food Science Classification Clustering data collection Decomposition Discriminant analysis Emission analysis Fluorescence fluorescence emission spectroscopy Food Science formaldehyde Green tea Methods Microbiology Pattern recognition principal component analysis Principal components analysis Quality assessment Spectrometry Spectroscopy Tea Multidimensional pattern recognition methods Amino acid Green tea Three-dimensional fluorescence spectrometry Fluorescence derivative
ISSN:	1936-9751, 1936-976X
Online-Zugang:	Volltext
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