| Title: | Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS-SPME-GC-MS |
| Author(s): | Zeng L; Fu Y; Huang J; Wang J; Jin S; Yin J; Xu Y; |
| Address: | "College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, National Engineering Research Center for Tea Processing, Tea Research Institute Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China. Anxi Taoyuan Organic Tea Farm Co., Ltd., Quanzhou 362400, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Tieguanyin (TGY) is one kind of oolong tea that is widely appreciated for its aroma and taste. To study the difference of volatile compounds among different types of TGY and other oolong teas, solid-phase microextraction-gas chromatography-mass spectrometry and chemometrics analysis were conducted in this experiment. Based on variable importance in projection > 1 and aroma character impact > 1, the contents of heptanal (1.60-2.79 mug/L), (E,E)-2,4-heptadienal (34.15-70.68 mug/L), (E)-2-octenal (1.57-2.94 mug/L), indole (48.44-122.21 mug/L), and (E)-nerolidol (32.64-96.63 mug/L) in TGY were higher than in other varieties. With the increase in tea fermentation, the total content of volatile compounds decreased slightly, mainly losing floral compounds. Heavily fermented tea contained a higher content of monoterpenoids, whereas low-fermentation tea contained higher contents of sesquiterpenes and indole, which could well distinguish the degree of TGY fermentation. Besides, the volatiles analysis of different grades of TGY showed that the special-grade tea contained more aroma compounds, mainly alcohols (28%). (E,E)-2,4-Heptadienal, (E)-2-octenal, benzeneacetaldehyde, and (E)-nerolidol were the key volatile compounds to distinguish different grades of TGY. The results obtained in this study could help enrich the theoretical basis of aroma substances in TGY" |
| Keywords: | Tieguanyin aroma oolong tea volatile compounds; |
| Notes: | "PubMed-not-MEDLINEZeng, Lin Fu, Yanqing Huang, Jinshui Wang, Jianren Jin, Shan Yin, Junfeng Xu, Yongquan eng 31872709/National Natural Science Foundation of China/ 2022C02033/Key Research and Development Program of Zhejiang/ 32102008/National Natural Science Foundation of China/ Switzerland 2022/06/11 Foods. 2022 May 24; 11(11):1530. doi: 10.3390/foods11111530" |
