Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics

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成果类型：

期刊论文

作者：

Liu, Panpan;Zheng, Pengcheng;Gong, Ziming*;Feng, Lin;Gao, Shiwei;...

通讯作者：

Gong, Ziming;Liu, Zhonghua

作者机构：

[Teng, Jing; Wang, Xueping; Gao, Shiwei; Gong, Ziming; Liu, Panpan; Zheng, Pengcheng; Feng, Lin; Zheng, Lin] Hubei Acad Agr Sci, Inst Fruit & Tea, 10 South Lake Ave, Wuhan, Hubei, Peoples R China.

[Liu, Zhonghua; Liu, Panpan] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, 1 Nongda Rd, Changsha, Hunan, Peoples R China.

通讯机构：

[Gong, Ziming; Liu, Zhonghua] H

Hubei Acad Agr Sci, Inst Fruit & Tea, 10 South Lake Ave, Wuhan, Hubei, Peoples R China.

Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, 1 Nongda Rd, Changsha, Hunan, Peoples R China.

语种：

英文

关键词：

Bead-shaped green tea;Chemometrics;Gas chromatography–mass spectrometry/olfactometry;Key odorants;Volatile constituents

期刊：

European Food Research and Technology

ISSN：

1438-2377

年：

2020

卷：

246

期：

页码：

1703-1714

DOI：

10.1007/s00217-020-03514-y

基金类别：

This work was supported by the National Natural Science Foundation of China (31902081), National Key Research and Development Program of China (2017YFD0400800), and Special Funds for the Construction of Modern Agricultural Technology System (CARS-23) and the Agricultural Science and Technology Innovation Center of Hubei Province (2019–620-000–001-24).

机构署名：

本校为通讯机构

院系归属：

园艺园林学院

摘要：

In this study, the aroma components of bead-shaped green teas were compared through headspace solid-phase microextraction (HS-SPME) and gas chromatography–mass spectrometry/olfactometry (GC–MS/O) coupled with chemometrics. A total of 62 volatile compounds were identified in 16 green tea samples. Notably, comparison of GC–MS/O and odour activity values (OAV) results revealed that nonanal, decanal, (E)-2-nonenal, β-ionone, and 1-octen-3-one were the most powerful aroma-active compounds that contributed to the aroma profile of the bead-shaped ...

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Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics

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