Oolong place-of-origin traceability method

Abstract

The invention discloses an oolong place-of-origin traceability method, which comprises the following steps: S1, sample collection: collecting tea samples of southern Fujian and northern Fujian; S2, utilizing a headspace extraction-gas-phase ion transition technology to measure and analyze southern Fujian and northern Fujian oolong sample volatile matters to obtain a GC-IMS (Gas Chromatograph-Ion Mobility Spectrometer) result map; S3, carrying out multivariate statistical analysis on the compound measured by the GC-IMS and the relative concentration data of the compound; carrying out PCA (Principal Component Analysis) on the measured relative concentration of the compound. The oolong place-of-origin traceability method has the advantages that oolong places of origin can be accurately and efficiently distinguished to realize the classified identification and analysis of the oolong, the benefits of consumers and enterprises which produce geographical indication protection products can beprotected, and the Fujian oolong place-of-origin protection can be truly realized.

Description

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AI Technical Summary

Benefits of technology

The technical effect of this patented technology helps identify different origins for producing high-quality foods from long ago called OoLung Tea (Olango). This allows companies or individuals who are interested in making their product safe also have accurate identification tools during production processes.

Problems solved by technology

This patented technical problem addressed in this patents relates to identifying and analyzing origins of fuzuoyin teas (Fox) from their natural distribution or manufacturing processes during localized regions where they were developed earlier than other forms like Chinese Yunnan Tea). Current methods have limitations due to factors including lack of knowledge about how these materials come into contact when exposed to certain environmental conditions over time, poor taste perception ratings among various producers who produce them, difficulty understanding the type/quality attributes of individual tea products, and difficulties in categorizing and distinguishing between different types of tea without affecting consumer interest.

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