| Title: | Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS |
| Author(s): | Qi H; Ding S; Pan Z; Li X; Fu F; |
| Address: | "Longping Branch Graduate School, Hunan University, Changsha 410125, China. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China" |
| DOI: | 10.3390/molecules25246027 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, beta-lonone, beta-ionone, beta-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production" |
| Keywords: | Citrus/*chemistry Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry/methods Ion Mobility Spectrometry/methods Odorants/*analysis Principal Component Analysis/methods Solid Phase Microextraction/methods Tea/*chemistry Volatile Organic Compoun; |
| Notes: | "MedlineQi, Heting Ding, Shenghua Pan, Zhaoping Li, Xiang Fu, Fuhua eng 2019NK2041/The Special project for construction of innovative Hunan Province/ 31501543/National Natural Science Foundation of China/ KQ1905025/Training Program for Excellent Young Innovators of Changsha/ 2019TD04/Agricultural Science and Technology Innovation Project of Hunan Province, China/ Switzerland 2020/12/24 Molecules. 2020 Dec 19; 25(24):6027. doi: 10.3390/molecules25246027" |
