Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC

Zhang, Wenjie; Li, Cong; Yang, Ran; Zheng, Tingting; Zhao, Miaomiao; Ma, Li; Yan, Liang

doi:10.1631/jzus.b1800183

Cited by 25 publications

(12 citation statements)

References 30 publications

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“…These esters are formed by the dehydration and condensation of some higher fatty acids and lower alcohols. These compounds exert poor volatility, milder flavor, and contribute less to the aroma of tea [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Wang

2020

PLoS ONE

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Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea.

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Section: Resultsmentioning

confidence: 99%

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Wang

2020

PLoS ONE

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“…As a result, it has been widely used in environment, medicine, and food. Furthermore, enrichment samples can be directly combined with GC, GC‐MS (Ma et al., 2018), HPLC, and HPLC‐MS for further analyses (Šilarová et al., 2017; Tao et al., 2016; Zhang et al., 2019). Therefore, the technology of HS‐SPME combining with chromatographic analysis has come into reality (Wu, Lv, Lian, et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…As a result, it has been widely used in environment, medicine, and food. Furthermore, enrichment samples can be directly combined with GC, GC-MS (Ma et al, 2018), HPLC, and HPLC-MS for further analyses (Šilarová et al, 2017;Tao et al, 2016;Zhang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Study of assessment of green tea’ grades in GC‐MS determination of aromatic components based on principal component analysis (PCA)

Zhao

Xie

et al. 2020

J Food Process Preserv

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Aroma compounds are one of the most important components in tea, as well as an important indicator for its quality. In this paper, using HS‐SPME/GC‐MS method, we established the fingerprint for aromatic components in green tea produced in Guizhou Province, China. In this fingerprint, there are nine volatile aromatic components which have significant correlation with the quality scores of green teas’ aroma (p < .05). They contain ethers and aldehydes (dimethyl sulfide and phenylacetaldehyde) of aromatic compounds, and alcohols and esters (1‐penten‐3‐ol, linalool, phenethyl alcohol, geraniol, and Methyl salicylate) of aliphatic compounds, and pyrrole compounds of heterocyclic compounds (3‐ethyl‐1‐pyrrole and 1‐ethyl‐2‐carbaldehyde‐1‐pyrrole). The Regression Model has been established for predicting evaluation scores of green teas’ aroma. A good result was obtained via verification, indicating that GC‐MS is a feasible way to analyze key volatile aromatic components in green tea, which also can be used to predict quality scores aroma and different grades. Practical applications The aromatic components of tea are considered as the important indicator for evaluating the quality of green tea. We can use GC‐MS and other technologies to determine the representative aroma substances in green tea that can evaluate the quality of green tea. In this way, we can use the instrumental analysis method of the aromatic components to assist the traditional sensory evaluation, which make the green tea quality evaluation results more scientific.

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“…HPLC and GC fingerprints are the most common approaches for consistency evaluation. Illustrations of chemotypes and calculation of the content of sensory-related and bioactive components via HPLC and GC technologies are frequently used in the quality assessment of tea and herbal teas [7]. Sensory evaluation coupled with the determination of the content of free amino acids, caffeine, total polyphenols, catechins, and so on has been widely applied to assess the quality of tea and herbal teas [8,9].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Aspects and Sensory Profiles as Various Potential Factors for Comprehensive Quality Assessment of Nü-Er-Cha Produced from Rhamnus heterophylla Oliv.

et al. 2019

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Nü-Er-Cha, produced from the leaves of Rhamnus heterophylla Oliv., is known as an herbal tea and used in the treatment of bleeding, irregular menstruation and dysentery. A method was developed for the quality assessment of herbal tea, Nü-Er-Cha, adopting physical parameters, chemical constituents and sensory profiles as various potential factors. Their inner relationship was mined by multivariate statistical analysis tools, and the three factors were integrated by a technique for order preference by a similarity to ideal solution (TOPSIS) approach to comprehensively analyze the characters of Nü-Er-Cha. Viscosity was also introduced to the physical parameter determination besides conductivity, pH and color. Seven common peaks of eight batches of Nü-Er-Cha were marked by a high performance liquid chromatography (HPLC) fingerprint. They were further identified by HPLC mass spectrometry/mass spectrometry (HPLC-MS/MS) as hydroxybenzoic acids and flavanol glycosides. Fifty trained members participated in the sensory evaluation. Significant correlations between total sensory scores and conductivity, viscosity as well as pH were observed, a relatively innovative result for the quality assessment of herbal teas. The common peaks, belonging to hydroxybenzoic acids and flavanol glycosides, were mainly related to the color of infusions and leaves. The result of the TOPSIS analysis showed that S3 and S4 ranked as the top two in the comprehensive quality assessment. This may be related to rhamnetin triglycoside with a galactose/glucose and two rhamnoses, which had a higher peak response in S3 and S4 than that in the other samples. The present study may contribute to a better understanding of the relationship regarding physical properties, chemical composition and sensory profiles, and it may supply ideas for the comprehensive quality assessment of the herbal tea Nü-Er-Cha.

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Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC

Cited by 25 publications

References 30 publications

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea

Study of assessment of green tea’ grades in GC‐MS determination of aromatic components based on principal component analysis (PCA)

Physicochemical Aspects and Sensory Profiles as Various Potential Factors for Comprehensive Quality Assessment of Nü-Er-Cha Produced from Rhamnus heterophylla Oliv.

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