Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

Wang, Shuyan; Zhao, Feng; Wu, Wenxi; Wang, Pengjie; Ye, Naixing

doi:10.3390/molecules25020380

Cited by 36 publications

(21 citation statements)

References 38 publications

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“…In addition, ( Z )‐jasmone is a principal contributor to the floral odor of green tea, 40 and exhibits a jasmine‐like odor 41 . In this study, α‐farnesene, ( Z )‐jasmone, ( E )‐nerolidol and hotrienol were evaluated as key aromatic components and were found to contribute significantly to the floral aroma of Congou black tea; this result is similar to those in the published literature 10,40,42,43 . Phenylacetonitrile was used to mimic a floral scent 21 .…”

Section: Resultssupporting

confidence: 80%

“…Some compounds, such as ( E )‐caryophyllene (woody–spicy and clove‐like), 44 α‐bergamotene (citrus), 18 propanal (fresh, fruity, and malty), 18 ( E )‐2‐nonenal (cucumber‐like, fatty, and green) 24 and 6‐methyl‐5‐hepten‐2‐one (tomato‐like), 45 provided nonfloral flavors; and other compounds, such as 2,5‐dimethylbenzaldehyde, ( Z )‐3‐hexenyl isovalerate and 2,2,4‐trimethyl‐1,3‐pentanediol diisobutyrate, had no notable flavor; they were also likely to enhance the floral aroma of tea, which may be due to the complex perceptual interactions among volatiles. Other compounds have been reported to contribute toward the floral scents of tea, including linalool, ( Z )‐3‐hexenyl benzoate, and β‐ionone 10,42 . These substances were not identified as key aroma compounds in this experiment because their VIP scores from the OPLS‐DA analyses were low.…”

Section: Resultsmentioning

confidence: 90%

“…those in the published literature. 10,40,42,43 Phenylacetonitrile was used to mimic a floral scent. 21 Some compounds, such as (E)-caryophyllene (woody-spicy and clove-like), 44 ⊍-bergamotene (citrus), 18 propanal (fresh, fruity, and malty), 18 (E)-2-nonenal (cucumber-like, fatty, and green) 24 and 6-methyl-5-hepten-2-one (tomato-like), 45 provided nonfloral flavors; and other compounds, such as 2,5-dimethylbenzaldehyde, (Z)-3-hexenyl isovalerate and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate, had no notable flavor; they were also likely to enhance the floral aroma of tea, which may be due to the complex perceptual interactions among volatiles.…”

Section: (D))mentioning

confidence: 99%

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Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics

Xue

Guo

et al. 2022

J Sci Food Agric

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BACKGROUND: Floral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma-active compounds are still unclear. Characterizing the key aroma-active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high-quality black tea with floral or sweet odors. Gas chromatography-olfactometry (GC-O) combined with odor activity value (OAV) is often used to screen key aroma-active substances, but the interaction between aroma components and their impact on the overall sensory quality is ignored. Therefore, in this study, OAV combined with variable importance in projection (VIP) and Spearman correlation analysis (SCA) were used to characterize the aroma-active components of Congou black teas with floral and sweet odors.RESULTS: Eighty-five volatiles were identified in these samples using gas chromatography-mass spectrometry (GC-MS). Twenty-three compounds were identified as potential markers for the floral and sweet odors of Congou black teas from orthogonal partial least squares discriminant analysis (OPLS-DA). Eighteen compounds were selected as candidate aroma compounds based on GC-O analysis and OAV calculations. In addition, 26 compounds were screened as crucial aroma compounds based on SCA. Finally, 19 compounds were evaluated as key aroma compounds by the comprehensive evaluation of VIP, OAV, and SCA. Terpenoids are the main active compounds that contribute to the floral odor of Congou black tea, whereas aldehydes are the key compounds for the sweet odor.CONCLUSION: The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products.

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Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 90%

Section: (D))mentioning

confidence: 99%

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Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics

Xue

Guo

et al. 2022

J Sci Food Agric

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“…This might be due to the influence of the properties of different compounds and the olfactory threshold. Many studies have shown that various volatile compounds have different degrees of correlation with different E-nose sensors [ 50 , 51 ]. Herein, the differences among the volatile profiles of Hedychium accessions were observed.…”

Section: Discussionmentioning

confidence: 99%

“…Mass spectra were obtained by automatic scanning at m/z 20 to 500 amu. The identification of compounds was perceived via comparing the mass spectra with NIST 08 at a match factor of ≥80 [ 42 , 51 ]. The data were processed using mass hunter qualitative analysis workflow software (Agilent Technologies Inc., Santa Clara, CA, USA).…”

Section: Methodsmentioning

confidence: 99%

HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers

et al. 2021

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Floral fragrance is one of the most important characteristics of ornamental plants and plays a pivotal role in plant lifespan such as pollinator attraction, pest repelling, and protection against abiotic and biotic stresses. However, the precise determination of floral fragrance is limited. In the present study, the floral volatile compounds of six Hedychium accessions exhibiting from faint to highly fragrant were comparatively analyzed via gas chromatography–mass spectrometry (GC–MS) and Electronic nose (E-nose). A total of 42 volatile compounds were identified through GC–MS analysis, including monoterpenoids (18 compounds), sesquiterpenoids (12), benzenoids/phenylpropanoids (8), fatty acid derivatives (2), and others (2). In Hedychium coronarium ‘ZS’, H. forrestii ‘Gaoling’, H. ‘Jin’, H. ‘Caixia’, and H. ‘Zhaoxia’, monoterpenoids were abundant, while sesquiterpenoids were found in large quantities in H. coccineum ‘KMH’. Hierarchical clustering analysis (HCA) divided the 42 volatile compounds into four different groups (I, II, III, IV), and Spearman correlation analysis showed these compounds to have different degrees of correlation. The E-nose was able to group the different accessions in the principal component analysis (PCA) corresponding to scent intensity. Furthermore, the pattern-recognition findings confirmed that the E-nose data validated the GC–MS results. The partial least squares (PLS) analysis between floral volatile compounds and sensors suggested that specific sensors were highly sensitive to terpenoids. In short, the E-nose is proficient in discriminating Hedychium accessions of different volatile profiles in both quantitative and qualitative aspects, offering an accurate and rapid reference technique for future applications.

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Insights into momentous aroma dominating the characteristic flavor of jasmine tea

Zhao,

Li,

et al. 2023

Food Science & Nutrition

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Jasmine tea is loved by most people who drink flower tea owing to its unique aroma, and it is known as the top of flower teas. In our study, the quantitative evaluation of the quality of jasmine tea and detection of aroma components were carried out. First, the flavor quality of 92 kinds of jasmine tea was evaluated using multiple sub‐factor quality evaluation methods. According to the evaluation results, jasmine tea was divided into three types: “fresh and lovely” (FL), “heavy and thick” (HT), and “fresh and heavy” (FH). Gas chromatography–mass spectrometry (GC–MS) was used to detect the aroma components of the three types of jasmine tea samples. α‐Farnesene, cis‐3‐hexenyl benzoate, acid phenylmethyl ester, linalool, methyl anthranilate, and indole were the main substances that constituted the basic aroma quality characteristics of jasmine tea. Compared to the FL type, the HT and FH types were weaker in the diversification of the characteristic aroma and accumulation of green, herb, sweet, and roast aroma substances. Green and herb aromas play crucial roles in the fresh and persistent qualities of the three types of jasmine tea, which are the key quality factors research focus of jasmine tea.

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Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

Cited by 36 publications

References 38 publications

Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics

Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics

HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers

Insights into momentous aroma dominating the characteristic flavor of jasmine tea

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