| Title: | Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS |
| Author(s): | Wang Z; Yuan Y; Hong B; Zhao X; Gu Z; |
| Address: | "Beijing Key Laboratory of Development and Quality Control of Ornamental Crops, Department of Ornamental Horticulture, China Agricultural University, Beijing 100193, China" |
| DOI: | 10.3390/molecules26237113 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemical nature were identified and quantified. Partial least squares discriminant analysis (PLS-DA) revealed that four chrysanthemum teas were distinct from each other based on their volatile compounds. Furthermore, this work provides reference methods for detecting novel volatile organic compounds in chrysanthemum tea plants and products" |
| Keywords: | "Camellia sinensis/chemistry Chrysanthemum/*chemistry Flavoring Agents/chemistry Gas Chromatography-Mass Spectrometry Ion Mobility Spectrometry Principal Component Analysis Solid Phase Microextraction Tea/*chemistry Teas, Herbal/*analysis Volatile Organic;" |
| Notes: | "MedlineWang, Zhiling Yuan, Yixin Hong, Bo Zhao, Xin Gu, Zhaoyu eng 2018YFD1000400/National Key R&D Program of China/ Z191100008519007/Beijing Municipal Science and Technology Project/ Grant no. 32002072/National Natural Science Foundation/ Switzerland 2021/12/11 Molecules. 2021 Nov 24; 26(23):7113. doi: 10.3390/molecules26237113" |
