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Food Chem

Title:		Biomarkers-based classification between green teas and decaffeinated green teas using gas chromatography mass spectrometer coupled with in-tube extraction (ITEX)
Author(s):		Zhang L; Ku KM;
Address:		"School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China. Division of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26506, USA. Electronic address: kangmo.ku@mail.wvu.edu"
Journal Title:		Food Chem
Year:		2019
Volume:		20180721
Issue:
Page Number:		450 - 456
DOI:		10.1016/j.foodchem.2018.07.137
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"For identifying discriminatory biomarkers between green tea (GT) and decaffeinated green tea (dGT), in-tube extraction (ITEX)-gas chromatograph-mass spectrometer (GC-MS) was optimized to determine volatile organic compounds (VOCs) from tea products. Biomarker selection between GT and dGT was then conducted by random forest (RF). Optimized ITEX parameters by central composite design were an incubation temperature of 92?ª+ degrees C, incubation time of 12 mins, and 36 for syringe strokes. A training group of 24 samples and testing group of 21 samples were used to RF classification of biomarkers identification. Results revealed that 2-hexenal, 2-ethyl furan, indole, and beta-ocimene were selected as discriminatory biomarkers between GT and dGT in the training group. Using these biomarkers with RF classification algorithms, prediction accuracy for dGT and GT were 88.9% and 100%, respectively, which was higher than for other classification algorithms. This implies that ITEX-GC-MS can be a promising tool for quality control of commercial tea products"
Keywords:		"Biomarkers Caffeine/*chemistry Chromatography, Gas/*methods Gas Chromatography-Mass Spectrometry/*methods Mass Spectrometry Tea/*classification Volatile Organic Compounds/*analysis Biomarker Green tea and decaffeinated green tea Random forest Volatile org;"
Notes:		"MedlineZhang, Lihua Ku, Kang-Mo eng England 2018/09/22 Food Chem. 2019 Jan 15; 271:450-456. doi: 10.1016/j.foodchem.2018.07.137. Epub 2018 Jul 21"