Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

Abstract

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS

“…In order to see the difference, we analyzed the variable importance for the projection (VIP) predictive of VOCs in SS ( Figure 4 ). VIP is generally used to evaluate the contributions of X-variables to a model [ 29 ]. Based on the criteria of VIP > 1, 30 (red) important variables were selected in the SS of different regions from the VIP plot of the OPLS-DA model of HS-GC-IMS, but there are unknown compounds in these variables, as shown in Figure 4 A.…”

Dynamic variation of the phytochemical and volatile compounds in the pericarp ofCitrus reticulata‘‘Chachi’’ (Rutaceae) during 2 years of storage

“…Based on previous reports, the main volatile consisted of alcohols such as terpinen-4-ol, α-terpineol, and linalool, which contributed a floral, piney, and woody note to the characteristic aroma of CRCP, respectively (Shui et al, 2019). Similarly, most of the aldehydes were proven to be vital for the aroma of CRCP, which contributed to the citrus-like and floral odor (Qi et al, 2020). Esters also contributed to the aroma of CRCP, the most important of which was the grape-like and floral smell of methyl 2-(methylamino)-benzoate, and the herb-like smell of carvacrol was due to phenol volatiles that primarily contributed to the aroma of CRCP (Qi et al, 2020).…”

“…Similarly, most of the aldehydes were proven to be vital for the aroma of CRCP, which contributed to the citrus-like and floral odor (Qi et al, 2020). Esters also contributed to the aroma of CRCP, the most important of which was the grape-like and floral smell of methyl 2-(methylamino)-benzoate, and the herb-like smell of carvacrol was due to phenol volatiles that primarily contributed to the aroma of CRCP (Qi et al, 2020). In particular, alkenes played an important role in the aroma of CRCP, and d-limonene primarily contributed to the citrus-like, lemon-like, and minty odors (Tietel et al, 2011).…”

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS

“…Building on that, HS-GC-IMS is a technique that combines GC-IMS with headspace sampling [ 30 ] to quickly detect and analyze the VOCs in certain samples; the technique has a low detection limit but high selectivity [ 31 ]. HS-GC-IMS has been applied to analyze volatile compounds in grain [ 32 , 33 ], essential oil [ 31 ], Chinese medicine [ 34 ], wines [ 35 , 36 ], and tea [ 37 ].…”