GC-MS-based untargeted metabolomics reveals the key volatile organic compounds for discriminating grades of Yichang big-leaf green tea
文献类型： 外文期刊
作者： Yin, Xiao-Li 1 ; Fu, Wen-Jing 1 ; Chen, Ying 2 ; Zhou, Ran-Feng 1 ; Sun, Weiqing 1 ; Ding, Baomiao 1 ; Peng, Xi-Tian 3 ; Gu, Hui-Wen 2 ;
作者机构： 1.Yangtze Univ, Inst Food Sci & Technol, Coll Life Sci, Jingzhou 434025, Peoples R China
2.Yangtze Univ, Coll Chem & Environm Engn, Jingzhou 434023, Peoples R China
3.Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan 430064, Peoples R China
关键词： Headspace gas chromatography coupled to; mass spectrometry; Volatile organic compounds; Multivariate statistical analysis; Chinese green tea; Untargeted metabolomics
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 171 卷
页码：
收录情况： SCI
摘要： In this work, headspace gas chromatography coupled to mass spectrometry (HS-GC-MS) combined with multivariate statistical analysis was applied to reveal volatile markers from different grades of Yichang big-leaf green tea (YBGT). A total of 94 volatile organic compounds (VOCs) were detected and identified, which can be categorized as alkanes, terpene, aromatics, ketone, ester, alcohol, heterocyclic compounds, aldehyde, olefin, acid, amine, and nitrogen compounds. The differences between low-grade and high-grade YBGT were demonstrated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on orthogonal partial least squares discriminant analysis (OPLS-DA), 19 VOCs were screened as markers for the discrimination of first-grade and second-grade YBGT, and 25 VOCs were screened as markers to distinguish first-grade from third-grade YBGT. Among them, 16 VOCs are common, which can be used as characteristic markers to distinguish low-grade from high-grade YBGT. Overall, our findings indicated that there are significant differences in VOCs among different grades of YBGT, and HS-GC-MS in combination with chemometric multivariate statistical analysis can be extended as a reliable strategy for discriminating grades of other Chinese green teas.
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