« Previous AbstractNon-invasive plant disease diagnostics enabled by smartphone-based fingerprinting of leaf volatiles    Next AbstractInvestigation of MOF-derived humidity-proof hierarchical porous carbon frameworks as highly-selective toluene absorbents and sensing materials »

PLoS One

Title:		Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea
Author(s):		Li Z; Wang J;
Address:		"Institute of Chemistry and Environment Engineering, Hanshan Normal University, Chaozhou, P. R. China. Institute of Food Engineering and Biotechnology, Hanshan Normal University, Chaozhou, P. R. China"
Journal Title:		PLoS One
Year:		2020
Volume:		20201221
Issue:		12
Page Number:		e0244224 -
DOI:		10.1371/journal.pone.0244224
ISSN/ISBN:		1932-6203 (Electronic) 1932-6203 (Linking)
Abstract:		"Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea"
Keywords:		Gas Chromatography-Mass Spectrometry *Odorants Solid Phase Extraction Tea/*chemistry/classification Volatile Organic Compounds/analysis/*chemistry;
Notes:		"MedlineLi, Zhangwei Wang, Juhong eng Research Support, Non-U.S. Gov't 2020/12/22 PLoS One. 2020 Dec 21; 15(12):e0244224. doi: 10.1371/journal.pone.0244224. eCollection 2020"