Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

文献类型： 外文期刊

第一作者： Zhu, Yin

作者： Zhu, Yin;Lv, Hai-Peng;Dai, Wei-Dong;Guo, Li;Tan, Jun-Feng;Zhang, Yue;Yu, Fang-Lin;Shao, Chen-Yang;Peng, Qun-Hua;Lin, Zhi;Shao, Chen-Yang;Yu, Fang-Lin

作者机构：

关键词： Xihu Longjing tea;Aroma;GC x GC-TOFMS;SDE;Aroma quality discrimination

期刊名称：SEPARATION AND PURIFICATION TECHNOLOGY （ 影响因子：7.312； 五年影响因子：6.656 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Aroma is one of the most important determinants of tea quality; thus, the precise characterization of the chemical composition of tea aroma is of significant value. In this study, aroma components of the most famous Chinese green tea, Xihu Longjing tea, were first systematically analyzed using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) combined with simultaneous distillation extraction (SDE). 478 volatile compounds were identified as common constituents of fifty-five Xihu Longjing tea samples based on standard mass spectra in available databases, retention times, retention indices, structured chromatograms and standards. Subsequently, the aroma qualities of Xihu Longjing tea samples were discriminated by sensory evaluation combined with multivariate analysis. The study results indicated that 37 compounds were positively correlated with aroma quality, and 65 compounds were negatively correlated with aroma quality. The above compounds with various odor characteristics were considered as the key components to affect the aroma quality of Xihu Longjing tea. (C) 2016 Elsevier B.V. All rights reserved.

分类号： TQ028`TQ546

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