The Construction of Jasmine Tea Flavor Index and Decision Tree Model in Identificating Scenting Quality

TANG Xiani; XIA Yimin; LEI Yonghong; WANG Xiaochang; LIN Jie

doi:10.13305/j.cnki.jts.2016.06.012

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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (6) : 646-654. DOI: 10.13305/j.cnki.jts.2016.06.012

The Construction of Jasmine Tea Flavor Index and Decision Tree Model in Identificating Scenting Quality

TANG Xiani¹, XIA Yimin^1,2, LEI Yonghong², WANG Xiaochang³, LIN Jie^1,*

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Abstract

The ‘jasmine tea flavor’ (JIF) index of well-scented, poor-scented and not-scented jasmine teas was determined by analysis of the volatile components of 32 samples combined with relative references. Results showed that the JTF index was highly correlated with the total volatiles. Principal component analysis (PCA) were performed on 29 volatile compounds in 32 jasmine tea samples. It can be found that the JTF index and 29 volatile compounds were very helpful for identification of fake jasmine teas. In addition, the Quality Determination Model for jasmine tea was constructed with two decision nodes (JTF index=0.915, less than 4 components were missed in the twenty-nine volatile compounds). It was confirmed that the criteria was feasible for the quality identification of jasmine tea. Moreover, the construction of a decision tree model will provide a promising method for quality control and technology development of jasmine tea, especially for the admixture (such as synthetic fragrance oil).

Key words

decision tree / HS-SPME/GC-MS / jasmine tea / jasmine tea flavor index / PCA

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TANG Xiani, XIA Yimin, LEI Yonghong, WANG Xiaochang, LIN Jie. The Construction of Jasmine Tea Flavor Index and Decision Tree Model in Identificating Scenting Quality[J]. Journal of Tea Science. 2016, 36(6): 646-654 https://doi.org/10.13305/j.cnki.jts.2016.06.012

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