Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration
文献类型： 外文期刊
作者： Chen, Xiaobing 1 ; Zhang, Yi 4 ; Du, Zhenghua 3 ; Liu, Ruiming 3 ; Guo, Li 3 ; Chen, Changsong 5 ; Wu, Hualing 6 ; Chen, 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Peoples R China
2.Fujian Agr & Forestry Univ, Fujian Prov Key Lab Haixia Appl Plant Syst Biol, Fuzhou 350002, Peoples R China
3.Fujian Agr & Forestry Univ, Haixia Inst Sci & Technol, FAFU UCR Joint Ctr Hort Plant Biol & Metabol Ctr, Fuzhou, Peoples R China
4.Xinyang Normal Univ, Coll Life Sci, Henan Key Lab Tea Plant Biol, Xinyang, Peoples R China
5.Fujian Acad Agr Sci, Tea Res Inst, Fuan, Peoples R China
6.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou, Peoples R China
关键词： FID response factor; GC-MS; FID; oolong tea; postharvest treatment; solid-liquid ratio; solvent-assisted flavour evaporation
期刊名称：FLAVOUR AND FRAGRANCE JOURNAL （ 影响因子：2.576； 五年影响因子：2.469 ）
ISSN： 0882-5734
年卷期：
页码：
收录情况： SCI
摘要： Aroma is one of the key sensory attributes of tea. Quantitative volatile measurement is essential but technically challenging. Sample extraction is the first critical step for quantification. However, volatile extraction method has not been systematically optimized. The goal of this research was to establish a quantitative volatile measurement method in tea. For this end, solvent-assisted flavour evaporation method was used; the effects of the numbers of extraction, stirring, sample amounts, solid-liquid ratios and postharvest treatments on volatile isolation were compared. We demonstrated that stirring did not improve total volatile recovery; the number of volatiles detected was positively correlated with sample amounts and the solid-liquid ratio, excess sample amounts compromised the quantification accuracy of abundant volatiles; cryopreservation largely preserved the volatile contents and composition of fresh tea leaves. Based on these findings, volatile extraction method was optimized. The volatile compounds were qualitatively and quantitatively analysed by GC-MS and GC-FID, respectively; the FID relative response factor for individual volatile was calculated to calibrate individual peak area of tea volatile. By integrating these techniques, a quantitative volatile measurement method was established. As a proof of concept, the described method was applied to investigate the seasonal effects on fresh tea leaf volatile. The described method should also be applicable to other horticultural crop species.
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