Classification of tea samples by their chemical composition using discriminant analysis.
Multivariate analysis in combination with pattern recognition procedures has been applied to samples of green and black tea. Discriminant analysis has been used for classification purposes. Aqueous extract, polyphenols, amino acids, caffeine, theobromine and theophylline were used as chemical descriptors.
Valera
P
P
Pablos
F
F
Gustavo González
A
A