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Food Chem

Title:		The enantiomeric distributions of volatile constituents in different tea cultivars
Author(s):		Mu B; Zhu Y; Lv HP; Yan H; Peng QH; Lin Z;
Address:		"Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: zhuy_scu@tricaas.com. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: linzhi@caas.cn"
Journal Title:		Food Chem
Year:		2018
Volume:		20180522
Issue:
Page Number:		329 - 336
DOI:		10.1016/j.foodchem.2018.05.094
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Although the enantiomeric distribution of chiral volatiles presents great potential in discrimination of tea cultivars and their geographic origins, this area has received little attention. Thus, we herein aimed to determine the relationships between tea cultivars and the enantiomeric distributions of their chiral volatile constituents. Headspace solid-phase microextraction (HS-SPME) and enantioselective gas chromatography-mass spectrometry (Es-GC-MS) were employed to quantify 15 volatile components in 22 tea cultivars from different locations within China. The tea cultivars were successfully differentiated by their geographical origins, and the concentrations of R-linalool, S-citronellol, S-E-nerolidol, (1R, 2R)-methyl jasmonate, S-alpha-ionone, and the two enantiomers of linalool oxide A differed significantly among the different groups. It should also be noted that tea processing methods greatly influenced the formation of volatile enantiomers. Our results demonstrated that the enantiomeric distribution of volatile constituents closely correlates with the geographical origins, leaf types, and manufacturing suitabilities of the tea cultivars examined herein"
Keywords:		Acyclic Monoterpenes Discriminant Analysis Gas Chromatography-Mass Spectrometry Least-Squares Analysis Limit of Detection Monoterpenes/analysis/chemistry Plant Leaves/chemistry/metabolism Sesquiterpenes/analysis/chemistry Solid Phase Microextraction Stere;
Notes:		"MedlineMu, Bing Zhu, Yin Lv, Hai-Peng Yan, Han Peng, Qun-Hua Lin, Zhi eng England 2018/06/10 Food Chem. 2018 Nov 1; 265:329-336. doi: 10.1016/j.foodchem.2018.05.094. Epub 2018 May 22"