| Title: | Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea |
| Author(s): | Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C; |
| Address: | "Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: qidandan@tea.gdaas.cn. Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: miaoaiqing@tea.gdaas.cn. Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: caojunxi@tea.gdaas.cn. Agilent Technologies (China) Co. Ltd., Beijing 100102, China. Electronic address: wen-wen_wang@agilent.com. Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: chenwei@tea.gdaas.cn. Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: pangshi@tea.gdaas.cn. Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. Electronic address: hexiugu@gdaas.cn. Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Electronic address: machengying@tea.gdaas.cn" |
| DOI: | 10.1016/j.foodchem.2018.05.080 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-solid phase microextraction (HS-SPME), and analyzed with gas-chromatography-mass spectrometry (GC-MS) coupled with chemometrics. Aroma metabolites analysis showed that 40 compounds were identified to distinguish rapid aged white tea (RAWT) from others. Principal component analysis (PCA), hierarchical cluster analysis (HCA), heatmap analysis and Venn diagram demonstrated that alcohols, aldehydes, ketones, esters, heterocyclics and alkanes exhibited significant variations. Quantitative descriptive analysis of white tea aroma showed that in RAWT, sweet and herbal aroma were significantly improved; whereas grassy green and delicate aroma declined sharply. This study provides a comprehensive investigation on aroma quality of RAWT, offering a potentially rapid way to produce aged white tea" |
| Keywords: | Aldehydes/analysis Cluster Analysis Esters/analysis Food Handling/*methods Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Principal Component Analysis Solid Phase Microextraction/methods Tea/*chemistry Volatile Organic Compounds/*analysi; |
| Notes: | "MedlineQi, Dandan Miao, Aiqing Cao, Junxi Wang, Wenwen Chen, Wei Pang, Shi He, Xiugu Ma, Chengying eng Comparative Study England 2018/06/10 Food Chem. 2018 Nov 1; 265:189-199. doi: 10.1016/j.foodchem.2018.05.080. Epub 2018 May 18" |
