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Food Res Int

Title:		"A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis"
Author(s):		Wang C; Zhang C; Kong Y; Peng X; Li C; Liu S; Du L; Xiao D; Xu Y;
Address:		"Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China. Key Laboratory of Industrial Fermentation Microbiology Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, PR China. Yunnan Tasly Deepure Biological Tea Group Co., Ltd, Simao, Yunnan 665000, PR China. Electronic address: xuyq@tasly.com"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170705
Issue:		Pt 1
Page Number:		267 - 275
DOI:		10.1016/j.foodres.2017.07.013
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Dianhong teas produced from fresh leaves of different tea cultivars (YK is Yunkang No. 10, XY is Xueya 100, CY is Changyebaihao, SS is Shishengmiao), were compared in terms of volatile compounds and descriptive sensory analysis. A total of 73 volatile compounds in 16 tea samples were tentatively identified. YK, XY, CY, and SS contained 55, 53, 49, and 51 volatile compounds, respectively. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) were used to classify the samples, and 40 key components were selected based on variable importance in the projection. Moreover, 11 flavor attributes, namely, floral, fruity, grass/green, woody, sweet, roasty, caramel, mellow and thick, bitter, astringent, and sweet aftertaste were identified through descriptive sensory analysis (DSA). In generally, innate differences among the tea varieties significantly affected the intensities of most of the key sensory attributes of Dianhong teas possibly because of the different amounts of aroma-active and taste components in Dianhong teas"
Keywords:		Cluster Analysis Gas Chromatography-Mass Spectrometry Least-Squares Analysis Multivariate Analysis Plant Leaves/*chemistry Tea/*chemistry Volatile Organic Compounds/*analysis Descriptive sensory analysis Dianhong tea Hierarchical cluster analysis Partial;
Notes:		"MedlineWang, Chao Zhang, Chenxia Kong, Yawen Peng, Xiaopei Li, Changwen Liu, Shunhang Du, Liping Xiao, Dongguang Xu, Yongquan eng Research Support, Non-U.S. Gov't Canada 2017/09/07 Food Res Int. 2017 Oct; 100(Pt 1):267-275. doi: 10.1016/j.foodres.2017.07.013. Epub 2017 Jul 5"