Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/142824
Title: CHARACTERISING TEA VOLATILES USING HEADSPACE SOLID-PHASE MICROEXTRACTION AND SOLVENT-ASSISTED FLAVOUR EVAPORATION WITH MULTIVARIATE ANALYSIS
Authors: HAZEL LAU XIN YI
Keywords: Tea, volatiles, GC-MS, solvent-assisted flavour evaporation, headspace solid-phase microextraction, multivariate analysis
Issue Date: 22-Jan-2018
Citation: HAZEL LAU XIN YI (2018-01-22). CHARACTERISING TEA VOLATILES USING HEADSPACE SOLID-PHASE MICROEXTRACTION AND SOLVENT-ASSISTED FLAVOUR EVAPORATION WITH MULTIVARIATE ANALYSIS. ScholarBank@NUS Repository.
Abstract: This research focused on the flavour analysis of tea using optimised extraction methods and statistical approaches. As tea is popular globally, it is of relevance to study its aroma and improve existing techniques for flavour analysis. Headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavour evaporation (SAFE) methods were optimised to identify the key compounds in tea and obtain representative aroma compositions. Subsequently, untargeted and targeted approaches were used in principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) for further data interpretation. The untargeted approach allowed for a balanced statistical analysis which included the identified and unidentified volatiles, while the targeted method which utilised a selected group of aroma compounds was directed at the known flavour contributors in tea. Confidence levels using the targeted approach were generally higher for sample classification of the various teas. Therefore, this research offers a methodology to improve the existing knowledge of tea volatiles.
URI: http://scholarbank.nus.edu.sg/handle/10635/142824
Appears in Collections:Master's Theses (Open)

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