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Food Res Int

Title:		Revelation of volatile contributions in green teas with different aroma types by GC-MS and GC-IMS
Author(s):		Liu N; Shen S; Huang L; Deng G; Wei Y; Ning J; Wang Y;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China. Electronic address: ningjm1998009@163.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, China; Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, China; International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, China. Electronic address: wangyj@ahau.edu.cn"
Journal Title:		Food Res Int
Year:		2023
Volume:		20230415
Issue:
Page Number:		112845 -
DOI:		10.1016/j.foodres.2023.112845
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Aroma types of green teas associate with their commercial prices and consumer acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas. However, the volatile differences and specificities in these aroma types are still unclear. Herein, Taiping Houkui green teas with HX, LX, and QX aromas were processed separately with the same fresh tea leaves. Ninety-four and seventy-eight volatiles were detected and identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), respectively. Candidate differential volatiles among the tea samples were determined by the variable importance in projection (VIP) of the partial least squares-discriminant analysis (PLS-DA) and were further confirmed by the relative odor activity value (ROAV) and odor description. The volatiles 1-hexanol, linalool oxide (furanoid), linalool, geraniol, (E)-beta-ionone, isoamyl acetate, and 2-methylpropanal enriched in HX and contributed to the floral-like aroma, while 3-methylbutanal, 2-ethyl-1-hexanol, indole, beta-damascone, and cedrol enriched in LX and contributed to the chestnut-like aroma. This study reveals the specificities and contributions of volatiles in green teas with different aromas, thus providing new insights into the molecular basis of different flavored teas, benefiting for their precision processing and targeted quality control"
Keywords:		*Tea/chemistry Odorants/analysis Gas Chromatography-Mass Spectrometry/methods *Volatile Organic Compounds/analysis Solid Phase Microextraction/methods Candidate differential volatiles Chestnut-like aroma Floral-like aroma Green tea Relative odor activity;
Notes:		"MedlineLiu, Nanfeng Shen, Shanshan Huang, Lunfang Deng, Guojian Wei, Yuming Ning, Jingming Wang, Yujie eng Research Support, Non-U.S. Gov't Canada 2023/05/31 Food Res Int. 2023 Jul; 169:112845. doi: 10.1016/j.foodres.2023.112845. Epub 2023 Apr 15"