Fig. 3: The PCA analysis of the sensory traits, chemical composition, and antioxidant activities of Tieguanyin oolong tea infusion. | npj Science of Food

Fig. 3: The PCA analysis of the sensory traits, chemical composition, and antioxidant activities of Tieguanyin oolong tea infusion.

From: Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design

Fig. 3

a The score plot; b The loading plot. DTH/DTO/DTD: the consumers drinking tea 0–1 (Hardly), 2–4 (Occasionally), 5–7 (Almost daily) days a week, respectively. TPP total polyphenols, FAA free amino acids, CAF caffeine. ABTS/DPPH the antioxidant activity of tea infusion in ABTS/DPPH assays, respectively.

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