Discrimination Based on Volatile Compounds and Differential Analysis of Chinese Dark Tea

  •  Hua-Feng He    
  •  Yang Ye    


Simultaneous distillion and extraction (SDE)/gas chromatographymass spectrometry (Gc-Ms) detection coupled with partial least squares-discriminate analysis (PLS-DA) were used to discriminate Chinese dark teas (CDTs). A total of 84 volatile compounds were taken to conduct the cluster analysis. 9 kinds of CDTs could be divided into 3 groups in consistent with the manufacturing processes. Besides, ingredients that were related with the quality of CDT, such as free amino acid, soluble sugar and catechines were analyzed. Differential trends were disclosed between Pu-Er raw tea and Pu-Er ripe tea as well as raw dark green tea (RDGT).

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