Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two- dimensional gas chromatography coupled to time-of-flight mass spectrometry

文献类型： 外文期刊

第一作者： Yang, Yanqin

作者： Yang, Yanqin;Hua, Jinjie;Deng, Yuliang;Jiang, Yongwen;Wang, Jinjin;Li, Jia;Zhang, Mingming;Dong, Chunwang;Yuan, Haibo;Qian, Michael C.

作者机构：

关键词： Congou black tea; Final firing; Electronic nose; Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry; Multivariate statistical analysis

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2020 年 137 卷

页码：

收录情况： SCI

摘要： The drying technology is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC x GC-TOFMS identified a total of volatile compounds. Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant analysis (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process.

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