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It is highly desirable to develop a new assessment method to discriminate the quality of various teas in the tea market. In the present work, based on linear discriminant analysis and\u00a0principal component analysis, the aroma of\u00a0dry and wet samples of\u00a0different\u00a0Xi\u2010hu Longjing and\u00a0Pu\u2010erh teas\u00a0were\u00a0tested and differentiated by electronic noses (e\u2010nose).\u00a0The results\u00a0confirm that e\u2010nose\u00a0can discriminate different priced Xi\u2010hu Longjing tea\u00a0samples\u00a0in the range of 80\u2010800 RMB\/500\u00a0g and varying storage years of Pu\u2010erh tea\u00a0samples. Furthermore, for the detection of both\u00a0dry and wet samples of Longjing and Pu\u2010erh teas, the results reveal that all samples have\u00a0specific\u00a0aroma characteristics that e\u2010nose can recognize.\u00a0More importantly, contribution analysis in sensors indicates\u00a0that nitrogen oxides,\u00a0methane and alcohols are the characteristic components\u00a0that contribute to\u00a0the fragrances\u00a0of\u00a0different priced Xi\u2010hu Longjing teas,\u00a0while nitrogen oxides, aromatic benzene and amines make the fragrances of Pu\u2010erh teas with different storage years disparate.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>This work demonstrates that e\u2010nose can rapidly distinguish tea products with different price levels and varying storage years. With the advantages of ease of use, high portability and flexibility, e\u2010nose will be widely expanded and applied in refined processing and the development of flavored foods.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14917","type":"journal-article","created":{"date-parts":[[2019,11,21]],"date-time":"2019-11-21T08:30:21Z","timestamp":1574325021000},"page":"3411-3417","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis"],"prefix":"10.1111","volume":"84","author":[{"given":"Haibo","family":"Yuan","sequence":"first","affiliation":[{"name":"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Inst. 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