LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea

Classification of Tea Quality Levels Using Near-Infrared Spectroscopy Based on CLPSO-SVM

“…To overcome these problems, we applied a comprehensive-learning particle swarm optimization (CLPSO) algorithm to optimize the SVM model to classify six levels of Huangshan Maofeng tea [ 31 , 32 ]. The CLPSO algorithm can prevent particles from undergoing premature convergence and avoid them falling into a local optimum, offering the algorithm good robustness; thus, it has better optimizing effects and is promising for making the optimized SVM model obtain better classification results.…”

Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion

“…aIdentified as authentic compounds; the other compounds were approximately tentatively identified by high-resolution mass spectra and the corresponding fragment ions reported in the literature. 6,28,44–46 …”

“…Compounds with VIP > 1 were considered to be important for the classification and thus were preliminarily selected as marked compounds. Then, based on the authentic compounds, highresolution mass and mass fragment ion information and fragment ions reported in the literature, 6,28,[44][45][46] 43 critical lowmolecular weight compounds contributing to the classification of the supernatant and cream of black tea were selected and identified.…”

“…Food Funct., 2022, 13, 6139-6151 | 6147 a Identified as authentic compounds; the other compounds were approximately tentatively identified by high-resolution mass spectra and the corresponding fragment ions reported in the literature. 6,28,[44][45][46] Paper Food & Function tration, the inhibition of the supernatant and the cream on the two enzymes increased. This concentration-dependent relationship was consistent with the previous results on the inhibitory effect of black tea on enzyme activity.…”

Relationship between the turbidity difference and the grade of green tea under Ca2+ acceleration: A preliminary study

“…The different grades of green tea undergo the same processing technology (Han et al, 2022 ), though, significant differences exist between the contents of chemical components, as seen in Figure 7 , however, there is no consistency in the variation relationship of chemical components' contents between different grades of the same kind of green tea. In this figure, green tea samples A1, A2, and A3 (Xihu Longjing) represent pan‐fried green tea, H1 and H2 (Huangshan Maofeng) represent baked green tea, and I1, I2, and I3 (Anji Baicha) represent pan‐fried and baked green tea.…”