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Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea

文献类型： 外文期刊

作者： Qi, Dandan 1 ; Miao, Aiqing 1 ; Cao, Junxi 1 ; Wang, Wenwen 3 ; Chen, Wei 1 ; Pang, Shi 1 ; He, Xiugu 2 ; Ma, Chengying 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innova, Guangzhou 510640, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci, Guangzhou 510640, Guangdong, Peoples R China

3.Agilent Technol China Co Ltd, Beijing 100102, Peoples R China

关键词： Rapid aging; White tea; Aroma quality; GC-MS; Chemometrics

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 265 卷

页码：

收录情况： SCI

摘要： The effects of rapid aging technology on aroma compounds and characteristic of white tea were investigated in comparison with natural aged white tea (NAWT) and fresh white tea (FWT). Volatile compounds of white teas were extracted using headspace-solid phase microextraction (HS-SPME), and analyzed with gas-chromato-graphy-mass spectrometry (GC-MS) coupled with chemometrics. Aroma metabolites analysis showed that 40 compounds were identified to distinguish rapid aged white tea (RAWT) from others. Principal component analysis (PCA), hierarchical cluster analysis (HCA), heatmap analysis and Venn diagram demonstrated that alcohols, aldehydes, ketones, esters, heterocyclics and alkanes exhibited significant variations. Quantitative descriptive analysis of white tea aroma showed that in RAWT, sweet and herbal aroma were significantly improved; whereas grassy green and delicate aroma declined sharply. This study provides a comprehensive investigation on aroma quality of RAWT, offering a potentially rapid way to produce aged white tea.

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