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Volatile components and nutritional qualities of Viscum articulatum Burm.f. parasitic on ancient tea trees

文献类型： 外文期刊

作者： Wang, Qiushuang 1 ; Chen, Dong 1 ; Zhang, Qianwen 2 ; Qin, Dandan 1 ; Jiang, Xiaohui 1 ; Li, Hongjian 1 ; Fang, Kaixin 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Key Lab Tea Plant Resources Innovat & U, Guangzhou, Guangdong, Peoples R China

2.Mississippi State Univ, Dept Plant & Soil Sci, Starkville, MS USA

关键词： aroma; nutrients; Viscum articulatum Burm; f

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）

ISSN： 2048-7177

年卷期： 2019 年 7 卷 9 期

页码：

收录情况： SCI

摘要： Volatile flavor compounds (VFCs) and nutrients in Viscum articulatum Burm.f. parasitic on ancient tea trees (named TM) were studied in this research by headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS) and conventional methods. Sixty-six volatile compounds belonging to different classes were identified by GC-MS. The ketones, alcohols, and aldehydes were the principal aroma groups in TM according to principle component analysis (PCA). The most abundant aroma components in TM included benzaldehyde (9.64%), geranylacetone (7.92%), epoxy-beta-ionone (7.71%), beta-linalool (7.35%), methyl salicylate (6.96%), and hotrienol (6.14%), significantly higher than CKs (p < .05). The positive PC1 and PC2 in TM were correlated with benzaldehyde, hotrienol, methyl salicylate, and geranylacetone. The mistletoes could be differentiated from CKs due to the difference in aroma compounds. Clean and fresh, woody and nutty odor with minor floral scent was the characteristics of TM. Analysis of the nutritional components showed that contents of polyphenols and catechins in TM were at trace levels, significantly lower than CKs (p < .05). The total contents of polyphenols, amino acids, carbohydrates, and caffeine in TM were significantly lower from the total soluble solids (p < .05), indicating that there were still lots of compounds undetected in TM. The sensory test showed that the taste and aroma in TM can be accepted, which indicates TM could be developed into alternative tea drinks in the future.

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