| Title: | Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS |
| Author(s): | Lin J; Dai Y; Guo YN; Xu HR; Wang XC; |
| Address: | "Institute of Tea Science, Zhejiang University, Hangzhou 310058, China" |
| ISSN/ISBN: | 1862-1783 (Electronic) 1673-1581 (Print) 1673-1581 (Linking) |
| Abstract: | "This study aimed to analyze the volatile chemical profile of Longjing tea, and further develop a prediction model for aroma quality of Longjing tea based on potent odorants. A total of 21 Longjing samples were analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Pearson's linear correlation analysis and partial least square (PLS) regression were applied to investigate the relationship between sensory aroma scores and the volatile compounds. Results showed that 60 volatile compounds could be commonly detected in this famous green tea. Terpenes and esters were two major groups characterized, representing 33.89% and 15.53% of the total peak area respectively. Ten compounds were determined to contribute significantly to the perceived aroma quality of Longjing tea, especially linalool (0.701), nonanal (0.738), (Z)-3-hexenyl hexanoate (-0.785), and beta-ionone (-0.763). On the basis of these 10 compounds, a model (correlation coefficient of 89.4% and cross-validated correlation coefficient of 80.4%) was constructed to predict the aroma quality of Longjing tea. Summarily, this study has provided a novel option for quality prediction of green tea based on HS-SPME/GC-MS technique" |
| Keywords: | Camellia sinensis/*chemistry Food Analysis/*methods Gas Chromatography-Mass Spectrometry/*methods Solid Phase Microextraction/*methods Tea/*chemistry Volatile Organic Compounds/*analysis; |
| Notes: | "MedlineLin, Jie Dai, Yi Guo, Ya-nan Xu, Hai-rong Wang, Xiao-chang eng China 2012/12/12 J Zhejiang Univ Sci B. 2012 Dec; 13(12):972-80. doi: 10.1631/jzus.B1200086" |
