Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

Qin, Zihan; Pang, Xin; Chen, Dong; Cheng, Huan; Hu, Xiaosong; Wu, Jihong

doi:10.1016/j.foodres.2013.02.005

Cited by 162 publications

(119 citation statements)

References 39 publications

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“…The offset values (−0.0357, −0.0123, −0.0210, 0.0090, 0.0530, 0.0457, and 0.0394, respectively) and RMSEP values (0.0501, 0.0448, 0.0281, 0.0070, 0.0503, 0.0307, and 0.0342, respectively) were low. This was in accordance with the predictions of sensory attributes from electronic nose sensors and volatile compounds using PLS1 models by Qin et al (2013). Therefore, the results demonstrated that PLSR successfully determined the correlations between the sensory attributes and the volatile compounds.…”

Section: Correlation Between Sensory Attributes and Gc-ms Datasupporting

confidence: 84%

“…Seven sensory attributes, including beef, gamey, fat, spicy, vegetable, soy sauce, and overall flavor, were developed to describe the beef seasoning flavor. A monadic sequential profile test was run on a 10-score scale according to Qin et al (2013). The sensory score standard was as follows: 0-2, very weak; 2-4, considerably weak; 4-6, neither weak nor strong; 6-8, considerably strong; and 8-10, very strong.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

Tian

Lan

et al. 2014

Food Anal. Methods

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To evaluate the quality of beef seasonings, the aroma profiles of high-grade, medium-grade, and lowergrade beef seasonings were characterized by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and an electronic nose. Sensory evaluation indicated significant differences in the three grades of beef seasonings whose highgrade samples got the highest score of the aroma properties of beef, fat, vegetable, soy sauce, and overall flavor and the lowest score of the aroma of gamey. A total of 57 volatile compounds that included aldehydes, acids, alkenes, nitrogenand sulfur-containing compounds, phenols, alcohols, and ketones were identified by solid-phase micro-extraction gas chromatography-mass spectrometry (SPME/GC-MS). The volatile compounds showed good correlation with seven sensory attributes according to the partial least square regression (PLSR) models. Electronic nose data were processed by principal component analysis (PCA) and cluster analysis (CA). According to the obtained results, electronic nose and SPME/ GC-MS combined with multivariate statistical analysis were effective identification tools for the quality discrimination of beef seasonings.

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Section: Correlation Between Sensory Attributes and Gc-ms Datasupporting

confidence: 84%

Section: Sensory Evaluationmentioning

confidence: 99%

Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

Tian

Lan

et al. 2014

Food Anal. Methods

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show abstract

“…Tea is the second most popular non-alcoholic beverage in the world, after water, and can be divided into unfermented green tea, partially fermented oolong tea and fermented black tea (Yu et al 2014;Qin et al 2013;Sereshti et al 2013). …”

Section: Introductionmentioning

confidence: 99%

Effect of water quality on the main components in Fuding white tea infusions

Zhang

Jiang

et al. 2017

J Food Sci Technol

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The aim of this study was to investigate the effect of water quality on the main components in Fuding white tea infusions, including catechins, caffeine, theanine and free amino acids. Pure, tap and spring water were tested, and water quality was found to have a distinct effect on the main compounds extracted. Pure water, which was weakly acidic and low in dissolved ions, achieved the highest catechin content, whereas caffeine and theanine, and amino acids, were higher in infusions made with spring and tap water, respectively. Sensory evaluation was performed to evaluate infusion colour, taste and aroma, and sensory quality was similarly influenced by water type, due primarily to differences in dissolved ions. Pure water was more suitable for brewing white tea with superior colour, aroma and taste.

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“…It is well known that the aroma composition of tea varies with various parameters, such as plant variety, plucking season, soil, climate, pre-and post-harvest treatments (Qin et al, 2013). Moreover, the flavor of prepared tea could also be affected by insect infestation, stresses, and mechanical injury to tea plants (Bailey et al, 2005;Bhattacharyya et al, 2007;Cho et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

Shi

Wang²,

et al. 2014

J. Zhejiang Univ. Sci. B

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Methyl jasmonate (MeJA) was widely applied in promoting food quality. Aroma is one of the key indicators in judging the quality of tea. This study examined the effect of exogenous MeJA treatment on tea aroma. The aroma components in black tea prepared from MeJA-treated fresh tea leaves were extracted using headspace solid-phase microextraction (HS-SPME) and were analyzed using gas chromatography-mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Forty-five volatile compounds were identified. The results revealed that the MeJA-treated black tea had higher levels of terpene alcohols and hexenyl esters than the untreated tea. Moreover, several newly components, including copaene, cubenol, and indole, were induced by the MeJA treatment. The activities of polyphenol oxidase and β-glucosidase in fresh tea leaves changed after the MeJA treatment. Quantitative real-time polymerase chain reaction (qRT-PCR) analysis indicated that the gene expression levels of polyphenol oxidase and β-primeverosidase were upregulated by two and three folds, respectively, by the MeJA treatment (P<0.01); however, the gene expression of β-glucosidase was downregulated to a half level. In general, the aroma quality of the MeJAtreated black tea was clearly improved.

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Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

Cited by 162 publications

References 39 publications

Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

Effect of water quality on the main components in Fuding white tea infusions

Aroma changes of black tea prepared from methyl jasmonate treated tea plants

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