A3851 Anatomy and neural remodeling of the renal sympathetic nerve in a canine model and patients with hypertension

Xiong, Bin; Li, Jianbo; Yao, Yuanqing; Qian, Jun; Shu, Rong; Zhang, Peng; Jiang, Rong; Yang, Gang; Zhu, Que; Jiang, Yonghong; Zhou, Qi; Liu, Dichuan; Deng, Changming; Huang, Jing

doi:10.1097/01.hjh.0000548111.26534.ec

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“…On the other hand, the fruity aroma was the result of alcohols, ketones, and esters mainly formed by the degradation of lipids or glycosides [2]. The NO.12 sample (Tie guan yin) has been previously reported as famous for its Yin flavor and distinct orchid fragrance [29]. According to the PCA plot, the odorants (including aroma compounds (E)-2-nonenal, limonene, β-pinene, α-pinene, and 3-methylpentanol) in block 1 might be used as markers to separate NO.12 tea from other oolong teas.…”

Section: Identification Of Volatile Compounds By Hs-gc-ims Analysismentioning

confidence: 99%

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, Hs-Spme-Gc-Ims/Gc×gc-Ms, and Chemometrics

Lin,

Yang,

Wang

et al. 2023

Preprint

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Tea (Camellia sinensis) is one of the most popular beverages worldwide. Many types of tea prod-ucts continuously emerge in an endless stream; so, the classification or verification of tea be-comes more difficult. Aroma is a vital indicator of tea quality. The present study deals with the identification of aroma compounds in 18 different kinds of tea belonging to three typical tea va-rieties, including green tea, oolong tea, and black tea, using GC-IMS and GC×GC-O-MS. More-over, the clustering of all 18 tea samples and the in-depth correlation analysis between sensory evaluation and instrumental data were performed using the PCA and OPLS-DA. The results re-vealed that in all 18 kinds of tea, a total of 85 aroma compounds were detected by GC-IMS, whereas 318 were detected by GC×GC-O-MS. The PCA result revealed that green tea, oolong tea, and black tea could be clearly separated based on their peak areas. The OPLS-DA result showed that a total of 49 aroma compounds with VIP value > 1.0 could be considered as the potential in-dicators to quickly classify or verify tea types. This study not only compared the aroma differ-ences across different types of teas, but also provided ideas for the rapid monitoring of tea qual-ity and variety.

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Section: Identification Of Volatile Compounds By Hs-gc-ims Analysismentioning

confidence: 99%

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, Hs-Spme-Gc-Ims/Gc×gc-Ms, and Chemometrics

Lin,

Yang,

Wang

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

A3851 Anatomy and neural remodeling of the renal sympathetic nerve in a canine model and patients with hypertension

Cited by 1 publication

References 0 publications

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, Hs-Spme-Gc-Ims/Gc×gc-Ms, and Chemometrics

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, Hs-Spme-Gc-Ims/Gc×gc-Ms, and Chemometrics

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