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Food Res Int

Title:		Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry
Author(s):		Yang Y; Hua J; Deng Y; Jiang Y; Qian MC; Wang J; Li J; Zhang M; Dong C; Yuan H;
Address:		"Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: dongchunwang@tricaas.com. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: 192168092@mail.tricaas.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200902
Issue:
Page Number:		109656 -
DOI:		10.1016/j.foodres.2020.109656
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The drying technology is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC x GC-TOFMS identified a total of 243 volatile compounds. Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant analysis (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP > 1.0) and one-way ANOVA (p < 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP > 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process"
Keywords:		Electronic Nose *Odorants/analysis Tea Temperature *Volatile Organic Compounds/analysis Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry Congou black tea Final firing Multivariate statistical analysis;
Notes:		"MedlineYang, Yanqin Hua, Jinjie Deng, Yuliang Jiang, Yongwen Qian, Michael C Wang, Jinjin Li, Jia Zhang, Mingming Dong, Chunwang Yuan, Haibo eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109656. doi: 10.1016/j.foodres.2020.109656. Epub 2020 Sep 2"