« Previous Abstract[Characteristics and Source Apportionment of VOCs and O(3) in Shijiazhuang]    Next AbstractDetermination of volatile organic compounds by HS-GC-IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut »

Molecules

Title:		Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis
Author(s):		Wang S; Zhao F; Wu W; Wang P; Ye N;
Address:		"College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China. College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China. Hengzheng Testing Technology Co., Ltd., Fuzhou, Fujian 350100, China"
Journal Title:		Molecules
Year:		2020
Volume:		20200116
Issue:		2
Page Number:		-
DOI:		10.3390/molecules25020380
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea"
Keywords:		*Electronic Nose *Gas Chromatography-Mass Spectrometry Jasminum/*chemistry Metabolomics/methods Multivariate Analysis Tea/*chemistry Volatile Organic Compounds/analysis/*chemistry Chinese jasmine tea automatic thermal desorption-gas-chromatography- mass s;
Notes:		"MedlineWang, Shuyan Zhao, Feng Wu, Wenxi Wang, Pengjie Ye, Naixing eng Switzerland 2020/01/23 Molecules. 2020 Jan 16; 25(2):380. doi: 10.3390/molecules25020380"