Differentiation of black tea according to country of origin using the μ‐<scp>CTE</scp>/<scp>TD</scp>/<scp>GC</scp>‐<scp>MS</scp> method combined with decision tree‐optimizable neural network analysis
The results showed that different pretreatments applied to Turkish and Ceylon teas caused the release of different volatile compounds, resulting in more specific VOC profiles. In addition, the developed μ-CTE/TD/GC-MS method allowed a more accurate classification of the black tea samples than the TD/GC-MS system alone. © 2025 Society of Chemical Industry.
Authors
- Hasan Yetim (ORCID: https://orcid.org/0000-0002-5388-5856)
- Zülal Kesmen (ORCID: https://orcid.org/0000-0002-4505-6871)
- Nurullah Okuyan
Institutions
- Sivas Cumhuriyet Üniversitesi (TR)
- Erciyes University (TR)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-19
- DOI
- https://doi.org/10.1002/jsfa.14288
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00