The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method

Open Access

Peer-reviewed

Research Article

Shidong Lv,

Affiliations Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China, Kunming Grain & Oil and Feed Product Quality Inspection Center, Kunming, Yunnan, People's Republic of China
⨯
Yuanshuang Wu,

Affiliation Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
⨯
Jiangsheng Zhou,

Affiliation Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
⨯
Ming Lian,

Affiliation Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
⨯
Changwen Li,

Affiliation Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
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Yongquan Xu,

Affiliation Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
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Shunhang Liu,

Affiliation Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
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Chao Wang,

Affiliation Yunnan Tasly Deepure Biology Tea Technology Limited Incorporation, Puer, Yunnan, People's Republic of China
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Qingxiong Meng

* E-mail: qxmeng@scbg.ac.cn

Affiliation Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, Yunnan, People's Republic of China
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Tea
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Odorants
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Principal component analysis
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Gas chromatography-mass spectrometry
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Hydrocarbons
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Alcohols
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Fermentation
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Quality control
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