Discrimination of teas based on total luminescence spectroscopy and pattern recognition

L. Nitin Seetohul, Meez Islam, William T. O'Hare, Zulfiqur Ali

    Research output: Contribution to journalArticle

    29 Citations (Scopus)

    Abstract

    This paper reports on the application of total luminescence spectroscopy to discriminate between seven different types of tea: four bottled liquid Japanese teas (oolong, green, houji and black teas) and three leaf teas (Kenya, Assam and Ceylon teas). Total luminescence spectra were recorded by measuring the emission spectra in the range 300-700 nm at excitation wavelengths from 250 to 590 nm. Discrimination of teas based on their spectral data was performed by principal component analysis, a common chemometric method used for data reduction and visualisation. The results demonstrate the ability of fluorescence techniques to differentiate between green tea (unfermented), black tea (fermented) and oolong tea (partially fermented). (c) 2006 Society of Chemical Industry.

    Original languageEnglish
    Pages (from-to)2092-2098
    Number of pages7
    JournalJournal of the Science of Food and Agriculture
    Volume86
    Issue number13
    DOIs
    Publication statusPublished - 2006

    Cite this

    Seetohul, L. Nitin ; Islam, Meez ; O'Hare, William T. ; Ali, Zulfiqur. / Discrimination of teas based on total luminescence spectroscopy and pattern recognition. In: Journal of the Science of Food and Agriculture. 2006 ; Vol. 86, No. 13. pp. 2092-2098.
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    abstract = "This paper reports on the application of total luminescence spectroscopy to discriminate between seven different types of tea: four bottled liquid Japanese teas (oolong, green, houji and black teas) and three leaf teas (Kenya, Assam and Ceylon teas). Total luminescence spectra were recorded by measuring the emission spectra in the range 300-700 nm at excitation wavelengths from 250 to 590 nm. Discrimination of teas based on their spectral data was performed by principal component analysis, a common chemometric method used for data reduction and visualisation. The results demonstrate the ability of fluorescence techniques to differentiate between green tea (unfermented), black tea (fermented) and oolong tea (partially fermented). (c) 2006 Society of Chemical Industry.",
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    Discrimination of teas based on total luminescence spectroscopy and pattern recognition. / Seetohul, L. Nitin; Islam, Meez; O'Hare, William T.; Ali, Zulfiqur.

    In: Journal of the Science of Food and Agriculture, Vol. 86, No. 13, 2006, p. 2092-2098.

    Research output: Contribution to journalArticle

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    AU - Seetohul, L. Nitin

    AU - Islam, Meez

    AU - O'Hare, William T.

    AU - Ali, Zulfiqur

    PY - 2006

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