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Detection of volatile organic compounds in adulterated tea using Fourier transform infrared spectroscopy and Proton-transfer-reaction mass spectrometry

文献类型： 外文期刊

作者： Yang, Chongshan 1 ; Duan, Dandan 2 ; Dong, Chunwang 3 ; Li, Chuanxia 2 ; Li, Guanglin 1 ; Zhou, Yunhai 2 ; Gu, Yifan 2 ; Liu, Yachao 2 ; Zhao, Chunjiang 1 ; Dong, Daming 2 ;

作者机构： 1.Southwest Univ, Coll Engn & Technol, Chongqing 400715, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Natl Res Ctr Intelligent Equipment Agr, Beijing 100097, Peoples R China

3.Shandong Acad Agr Sci, Tea Res Inst, Jinan 250000, Peoples R China

关键词： Aroma; Tea; Proton-transfer-reaction mass spectrometry; Fourier transform infrared spectroscopy; Essence

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 423 卷

页码：

收录情况： SCI

摘要： Aroma is a key factor used to evaluate tea quality. Illegal traders usually add essence to expired or substandard tea to improve its aroma so as to gain more profit. Traditional physical and chemical testing methods are timeconsuming and costly. Furthermore, rapid detection techniques, such as near-infrared spectroscopy and machine vision, can only be used to detect adulterated powdered solid essences in tea. In this study, proton-transfer reaction mass spectrometry (PTR-MS) and Fourier-transform infrared spectroscopy (FTIR) were employed to detect volatile organic compounds (VOCs) in samples, and rapid detection of different tea adulterated liquid essence was achieved. The prediction accuracies of PTR-MS and FTIR reached over 0.941 and 0.957, respectively, and the minimum detection limits were lower than the actual used values in both. In this study, the different application scenarios of the two technologies are discussed based on their performance characteristics.

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