Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS

文献类型： 外文期刊

第一作者： Yang, Yanqin

作者： Yang, Yanqin;Jiang, Yongwen;Deng, Yuliang;Dong, Chunwang;Yuan, Haibo;Rong, Yuting;Liu, Fuqiao

作者机构：

关键词： electronic nose; gas chromatography– mass spectrometry; microchamber; thermal extractor; multivariate statistical analysis; Pu‐ erh tea

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：2.478； 五年影响因子：2.693 ）

ISSN： 0022-1147

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收录情况： SCI

摘要： Aroma plays an important role in the quality of Pu-erh tea. However, the quality evaluation of Pu-erh tea aroma is heavily relied on the experience of sensory evaluation, and the theoretical research is relatively scarce. In the present work, the volatile compounds in Pu-erh tea were characterized by using gas phase electronic nose (e-nose) and microchamber/thermal extractor (mu-CTE) combined with thermal desorption coupled to gas chromatography-mass spectrometry (TD-GC-MS). A satisfactory discrimination model ((RY)-Y-2 = 0.95, Q(2) = 0.807) was obtained by using orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor fingerprint of different brands of Pu-erh tea. In addition, based on the double criterion of multivariate analysis with VIP >1.0 and univariate analysis with p <= 0.001, 39 volatile components were identified to contribute greatly to the discrimination of five brands of Pu-erh tea. The results suggested that gas phase e-nose and mu-CTE combined with TD-GC/MS were simple, rapid techniques to characterize the volatile compounds in Pu-erh tea and were allowed to effectively distinguish different brands of Pu-erh tea, which would provide an important reference on the quality assessment of Pu-erh tea. Practical Application This work demonstrates that the volatile compounds in Pu-erh tea are simply and rapidly characterized by using mu-CTE/TD-GC/MS and gas phase e-nose, allowing to effectively distinguish different brands of Pu-erh tea, which can provide an important reference for the quality assessment and authentication of Pu-erh tea.

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