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Background <p>This study explored the effects of geographical origin and processing on phytochemicals, antioxidant activity and sensory properties of Ankang selenium (Se)-enriched tea, and established a rapid traceability method combining electronic nose, electronic tongue and multivariate statistics. </p> Results <p>Geographical origin exerted a remarkable impact on tea quality, showing that tea form Lan'gao contained the highest levels of Se (15.11 μg/g), free amino acids (40.10 mg/g), soluble sugars (39.42 %), reducing sugars (9.77 %), and flavonoids (29.03 mg/g), outperforming teas from Pingli, Ziyang, Hangzhou, and Hanzhong. Unfermented green and white teas exhibited higher contents of tea polyphenols and flavonoids, whereas fermented black and dark teas accumulated more free amino acids and soluble sugars. The antioxidant capacities of the teas followed the order: Lan'gao &gt; Pingli &gt; Ziyang for growing regions, and green tea &gt; white tea &gt; black tea &gt; dark tea for processing types. E-nose analysis identified NS6, NS14, and NS18 as the pivotal sensors characterizing aroma profiles, and linear discriminant analysis (LDA) achieved a classification accuracy above 96% for geographical origin and processing method. In comparison, the single e-tongue achieved an accuracy of only 88% for geographical origin discrimination, whereas data fusion of the e-nose and e-tongue realized 100% correct sample identification.</p> Conclusion <p>This study demonstrates that geographical origin and processing jointly determine the quality of Ankang Se-enriched tea, and confirms that sensory detection combined with chemometrics allows reliable origin verification and adulteration control.</p> Graphical Abstract <p></p>

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Multivariate statistical analysis combined with e-nose and e-tongue assays reveals the geographical origins and processing methods of Ankang selenium-enriched tea

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月8日

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  • Yuzhen Yan,
  • Bo He,
  • Fang Yang,
  • Haofeng Gu,
  • Jun Zhang,
  • Zi-Chao Wang,
  • Zhongxiang Fang

摘要

Background

This study explored the effects of geographical origin and processing on phytochemicals, antioxidant activity and sensory properties of Ankang selenium (Se)-enriched tea, and established a rapid traceability method combining electronic nose, electronic tongue and multivariate statistics.

Results

Geographical origin exerted a remarkable impact on tea quality, showing that tea form Lan'gao contained the highest levels of Se (15.11 μg/g), free amino acids (40.10 mg/g), soluble sugars (39.42 %), reducing sugars (9.77 %), and flavonoids (29.03 mg/g), outperforming teas from Pingli, Ziyang, Hangzhou, and Hanzhong. Unfermented green and white teas exhibited higher contents of tea polyphenols and flavonoids, whereas fermented black and dark teas accumulated more free amino acids and soluble sugars. The antioxidant capacities of the teas followed the order: Lan'gao > Pingli > Ziyang for growing regions, and green tea > white tea > black tea > dark tea for processing types. E-nose analysis identified NS6, NS14, and NS18 as the pivotal sensors characterizing aroma profiles, and linear discriminant analysis (LDA) achieved a classification accuracy above 96% for geographical origin and processing method. In comparison, the single e-tongue achieved an accuracy of only 88% for geographical origin discrimination, whereas data fusion of the e-nose and e-tongue realized 100% correct sample identification.

Conclusion

This study demonstrates that geographical origin and processing jointly determine the quality of Ankang Se-enriched tea, and confirms that sensory detection combined with chemometrics allows reliable origin verification and adulteration control.

Graphical Abstract