Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion

doi:10.7506/spkx1002-6630-201013020

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 82-87.doi: 10.7506/spkx1002-6630-201013020

• Basic Research • Previous Articles Next Articles

Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion

ZHANG Rui-lian1 YIN Jun-feng1,* YUAN Hai-bo1 XU Yong-quan1 CHEN Jian-xin1 YE Guo-zhu2 CHEN Su-qin2

1. Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea
Industry, Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008,
China 2. Shenzhen Shenbao Huacheng Foods Tech. Co. Ltd., Shenzhen 518000, China

Received:2009-10-14 Revised:2010-04-20 Online:2010-07-01 Published:2010-12-29
Contact: YIN Jun-feng E-mail:ruilianzhang686@163.com

Abstract

Abstract:

Principal component analysis (PCA) was applied to analyze infusion color stability of tea samples made by different processing technologies. Principal components, namely tea polyphenol content, turbidity, and color were used to establish mathematical models for evaluating the effects of processing conditions on the stability of tea infusion. Sensory evaluation was used for verifying the results obtained in this investigation. Consistent results were obtained between PCA and sensory evaluation. Better color stability of tea infusion could be achieved through the following steps: A-1, A-4, A-3, A-7, A-21 and A-2. Therefore, it is feasible to investigate the color stability of tea infusion through PCA, which provides an objective and comprehensive evaluation approach to further exploring the stability of tea infusion.

Key words: tea infusion, color, quality stability, principal component analysis

CLC Number:

TS275.2

ZHANG Rui-lian1 YIN Jun-feng1,* YUAN Hai-bo1 XU Yong-quan1 CHEN Jian-xin1 YE Guo-zhu2 CHEN Su-qin2. Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion[J]. FOOD SCIENCE, 2010, 31(13): 82-87 https://doi.org/10.7506/spkx1002-6630-201013020

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Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion

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