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. 2023 Aug 17;12(16):3098. doi: 10.3390/foods12163098

Figure 2.

Figure 2

Tea classification based on 19 chemical components using random forests. (A) Random forest classification; (B) accuracy of random forest classification; (C) potential biomarkers identified by random forests. Component: CAF, caffeine; THEO, theophylline; TB, theobromine; GC, (−)-gallocatechin; EGC, (−)-epigallocatechin; C, (+)-catechin; EC, (−)-epicatechin; EGCG, (−)-epigallocatechin gallate; GCG, (−)-gallocatechin gallate; ECG, epicatechin gallate; RUT, rutin; MYR, myricetin; QUE, quercetin; KAE, kaempferol; GA, gallic acid; COU, coumaric acid; CHL, chlorogenic acid; FER, ferulic acid; SIN, sinapic acid. Tea type: BT, black tea; OT, oolong tea; GT, green tea; WT, white tea; DT, dark tea; YT, yellow tea. (D) Principal component analysis (PCA) of 6 types of teas. Black: DT, Red: BT, Green: GT, Yellow: YT, Browm: OT, Gray: WT.