Chemometrics Pattern Recognition and Calibration Techniques Applied to Volatile Components and Sensory Quality of Kenyan Black Teas.

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概要

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• Multivariate analysis was applied to 35 volatile components and sensory scores of 16 Kenyan black teas made of tea leaves of two clones cultivated at eight areas. Although profiles of volatile components in black teas belonging to a clone deviated according to their harvesting areas, cluster analysis and factor score plots clearly showed differences in the two clones. Multivariate calibration methods provided equations predicting sensory scores using volatile components. Multiple linear regression analysis (MLR) selected 1-penten-3-ol, (<I>E</I>,<I>E</I>)-2,4-heptadienal and linalool oxide as effective components and the resulting multiple correlation coefficient (<I>R</I>) was 0.914. The optimum number of principal components indicated by cross-validation was three in the partial least squares (PLS) regression analysis with an <I>R</I> value of 0.946. A higher correlation of components eluted after linalool, i.e., α-cedrene, 3,7-dimethyl-1,5,7-octatrien-3-ol, cedrol and bovolide, to tea quality was suggested by factor loadings of PLS. Principal component regression (PCR) with four principal components showed the lowest <I>R</I> (0.811) among the three calibration methods.

• 社団法人 日本食品科学工学会の論文

著者

• OWUOR Philip

  Tea Research Foundation of Kenya

• AISHIMA Tetsuo

  Research & Development Division of Kikkoman Corporation

• TOGARI Natsumi

  Gifu Women's University

関連論文

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• Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel(Scomber scombrus).
• Effects of Nitrogenous Fertilizers on the Chemical Composition of CTC Black Tea
• Chemometrics Pattern Recognition and Calibration Techniques Applied to Volatile Components and Sensory Quality of Kenyan Black Teas.

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