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期刊论文
Analytical, Nutritional and Clinical Methods Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions
Y. Liang et al./Food Chemistry 80 (2003) 283～290，-0001，（）：
△L, △a, △b and △E were significantly correlated to total quality score (TQS). The parameters correlating significantly with the TQS were classified into four groups. Group 1 was compounds containing nitrogen, group 2 phenol compounds, group 3 tea pigments and group 4 infusion colour indicators. Four principal components were screened from the four groups as independent variables for constructing regression equations for estimation of black tea quality by principal component analysis. The regression of the TQS upon the principal components gives a highly significant relationship.
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