Discrimination of Sri Lankan black teas using fluorescence spectroscopy and linear discriminant analysis

L. Nitin Seetohul, Simon Scott, William T. O'Hare, Zulfiqur Ali, Meez Islam

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Background: The quality of teas is currently graded using trained tea tasters, whose evaluation can sometimes be subjective. In this study the simple fluorescence-based technique of total luminescence spectroscopy (TLS) in conjunction with data classification using principal component analysis (PCA) was applied to discriminate between teas from 11 different Sri Lankan plantations. Solvent extraction of the tea samples was followed by TLS to record excitation-emission matrices in the excitation range 250-590nm and emission range 300-700nm. Results: The application of PCA and linear discriminant analysis (LDA) allowed the successful classification of all 11 teas using only the first two principal components. LDA demonstrated how the technique was able to discriminate between all teas correctly with 100% classification. Conclusion: Further development of this work could lead to a simple device that could be used by tea manufacturers instead of or alongside trained tea tasters to grade teas.

Original languageEnglish
Pages (from-to)2308-2314
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume93
Issue number9
DOIs
Publication statusPublished - 1 Jul 2013

Fingerprint Dive into the research topics of 'Discrimination of Sri Lankan black teas using fluorescence spectroscopy and linear discriminant analysis'. Together they form a unique fingerprint.

  • Cite this