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Food Res Int

Title:		Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS
Author(s):		Yang Y; Zhang M; Hua J; Deng Y; Jiang Y; Li J; Wang J; Yuan H; Dong C;
Address:		"Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: 192168092@mail.tricaas.com. Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: dongchunwang@tricaas.com"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200317
Issue:
Page Number:		109167 -
DOI:		10.1016/j.foodres.2020.109167
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compounds reliably and rapidly in roasted green tea. In this study, infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) and gas chromatography-triple quadrupole-tandem mass spectrometry (GC-QqQ-MS/MS) were developed and validated to determine the pyrazines in roasted green tea. Good linear correlation coefficients (0.9955-0.9996) were obtained over the concentration ranges of 10-5000 ng/mL. The limits of detection (LODs) and limits of quantification (LOQs) for the pyrazines were in the range of 1.46-3.27 ng/mL and 4.89-10.90 ng/mL, respectively. The average recoveries varied from 84% to 119%. The method was used to analyze the pyrazines in roasted green tea manufactured by different final firing methods, the results revealed that microwave final firing method had maximum contents of pyrazines, and significantly improved the aroma quality. In addition, there were great disparities of pyrazines in flatten-shaped green tea and strip-shaped green tea according to the appearance. The result is expected to better understand the role of pyrazines related to aroma quality of roasted green tea and improve processing technology"
Keywords:		Adult Female Food Handling/methods Gas Chromatography-Mass Spectrometry/*methods Hot Temperature Humans Infrared Rays Limit of Detection Male Middle Aged Odorants Pyrazines/*analysis Solid Phase Microextraction/*methods Tandem Mass Spectrometry/methods Ta;
Notes:		"MedlineYang, Yanqin Zhang, Mingming Hua, Jinjie Deng, Yuliang Jiang, Yongwen Li, Jia Wang, Jinjin Yuan, Haibo Dong, Chunwang eng Research Support, Non-U.S. Gov't Canada 2020/06/11 Food Res Int. 2020 Aug; 134:109167. doi: 10.1016/j.foodres.2020.109167. Epub 2020 Mar 17"