Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses

文献类型： 外文期刊

第一作者： Hou, Zhiwei

作者： Hou, Zhiwei;Chen, Ziyue;Li, Le;Zhang, Huiyuan;Zhang, Ran;Song, Qiyue;Chen, Yuxuan;Su, Zhucheng;Chen, Hongping;Liu, Sitong;Xu, Liying

作者机构：

关键词： scented tea; Jingshan green tea; volatile compounds; GC-IMS; GC-MS

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2024 年 13 卷 17 期

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收录情况： SCI

摘要： Scented green tea (Camellia sinensis) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (Jasminum sambac, Osmanthus fragrans, Michelia alba, and Rosa rugosa), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were employed to detect and identify the volatile compounds in the four types of scented teas. GC-IMS and GC-MS identified 108 and 101 volatile compounds, respectively. The key characteristic volatile compounds, namely indole, linalool, beta-myrcene, benzyl acetate, and ethyl benzoate (jasmine tea); cedrol, (E)-beta-ionone, gamma-decalactone, and dihydro-beta-ionol (osmanthus tea); geraniol, phenylethyl alcohol, jasmone, methyl jasmonate, hexadecanoic acid, 4-ethyl-benzaldehyde, 2-methylbutyl hexanoate, and indole (michelia tea); and 3,5-dimethoxytoluene, (E)-beta-ionone, and 2-methylbutyl hexanoate (rose tea), were identified through chemometric analysis combined with relative odor activity values (ROAVs) and sensory evaluation. This study provides new insights into the formation of aroma molecular fingerprints during green tea scenting with flowers, providing theoretical guidance for infusing distinct aroma characteristics into green tea during scented tea processing.

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