Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis.

Dandan Qin, Qiushuang Wang, Xiaohui Jiang, Erdong Ni, Kaixing Fang, Hongjian Li, Qing Wang, Chendong Pan, Bo Li, Hualing Wu
{"title":"Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis.","authors":"Dandan Qin,&nbsp;Qiushuang Wang,&nbsp;Xiaohui Jiang,&nbsp;Erdong Ni,&nbsp;Kaixing Fang,&nbsp;Hongjian Li,&nbsp;Qing Wang,&nbsp;Chendong Pan,&nbsp;Bo Li,&nbsp;Hualing Wu","doi":"10.1016/j.foodres.2023.113356","DOIUrl":null,"url":null,"abstract":"<p><p>Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong Province in China, is known for its rich and unique fragrance. Nevertheless, the identification of the key aroma compounds with the difference fragrance types of FHDC remains uncertain. In order to characteristic the volatile components in different fragrance types of FHDC, 10 well-known fragrance types of FHDC and Tieguanyin (TGY) as a control were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). Results indicated that 172 volatile compounds were identified as common volatile compounds among all the tea samples. A total of 16 compounds were identified as key compounds that could be used to distinguish between FHDC and TGY. Among the 10 FHDC fragrance types, indole, hotrienol, benzyl nitrile, and jasmine lactone were found to be the most abundant compounds. Despite the presence of certain similarities in aroma components, each type exhibits unique fragrance characteristics as a result of variation in compound composition content and proportion. Furthermore, using statistical and odor activity value analysis, 20 aroma-active compounds were recognized as potential characteristic markers accountable for the diverse fragrance types of FHDC. This research enhances our comprehension of the various fragrance types of FHDC and provides reference values for their rapid identification in the market.</p>","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food research international (Ottawa, Ont.)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foodres.2023.113356","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/8/6 0:00:00","PubModel":"Epub","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong Province in China, is known for its rich and unique fragrance. Nevertheless, the identification of the key aroma compounds with the difference fragrance types of FHDC remains uncertain. In order to characteristic the volatile components in different fragrance types of FHDC, 10 well-known fragrance types of FHDC and Tieguanyin (TGY) as a control were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). Results indicated that 172 volatile compounds were identified as common volatile compounds among all the tea samples. A total of 16 compounds were identified as key compounds that could be used to distinguish between FHDC and TGY. Among the 10 FHDC fragrance types, indole, hotrienol, benzyl nitrile, and jasmine lactone were found to be the most abundant compounds. Despite the presence of certain similarities in aroma components, each type exhibits unique fragrance characteristics as a result of variation in compound composition content and proportion. Furthermore, using statistical and odor activity value analysis, 20 aroma-active compounds were recognized as potential characteristic markers accountable for the diverse fragrance types of FHDC. This research enhances our comprehension of the various fragrance types of FHDC and provides reference values for their rapid identification in the market.

采用HS-SPME/GC-MS联用多元分析法对凤凰丹丛茶10种主要香气类型中的关键挥发性和气味活性化合物进行鉴定。
凤凰丹丛茶(FHDC)是一种原产于中国广东省的著名乌龙茶,以其浓郁而独特的香气而闻名。然而,FHDC不同香味类型的关键香气化合物的鉴定仍不确定。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用技术,对10种常见的FHDC香料和铁观音(TGY)作为对照品进行了挥发性成分分析。结果表明,在所有茶叶样品中,共鉴定出172种挥发性化合物为常见挥发性化合物。共有16个化合物被鉴定为可用于区分FHDC和TGY的关键化合物。在10种FHDC香料类型中,吲哚、三烯醇、苄腈和茉莉内酯是含量最丰富的化合物。尽管香气成分存在某些相似性,但由于化合物成分含量和比例的变化,每种类型都表现出独特的香气特征。此外,通过统计和气味活性值分析,20种香气活性化合物被认为是FHDC不同香味类型的潜在特征标记。这项研究增强了我们对FHDC各种香味类型的理解,并为其在市场上的快速识别提供了参考价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信