Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea

Yun, Jing; Cui, Chuanjian; Zhang, Shihua; Zhu, Junbo; Peng, Chuanyi; Cai, Hao; Yang, Xiaogen; Hou, Ruyan

doi:10.1016/j.foodchem.2021.130033

Cited by 117 publications

(57 citation statements)

References 30 publications

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“…And these three categories are proved to be the key aromatic components in black teas [7,10,39]. According to the previous study, it was shown that alcohols, aldehydes, ketones and esters were the major volatile compounds in ten production regions that were in the low-latitude area [40]. The relative content of alcohols was the highest among the VOCs, ranging from 33.28 to 47.15%.…”

Section: Discussionmentioning

confidence: 93%

“…Like geraniol and linalool, they are liberated by geraniol synthase and linalool synthase, respectively, from the geranyl pyrophosphate precursor [47]. Due to the floral of linalool and geraniol, they were major aromatic compounds in Keemun black tea [48] and they were also used to establish a model to trace black tea origins [40]. Jinxuan also had a high content of linalool oxide.…”

Section: Discussionmentioning

confidence: 99%

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Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Wang

Chen

et al. 2021

Eur Food Res Technol

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In this study, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) analysis was performed to figure out the characteristic aroma compounds of high-latitude black teas and select the suitable cultivar for producing high-aroma black tea. Sensory evaluation revealed that Jinxuan presented an obviously floral aroma and got the highest score, followed by Longjing Changye, Zhongcha 302, Yingshuang, Baihaozao and Huangshan Quntizhong. Furthermore, a total of 135 volatiles were identified in all black teas and 12 components can be used to distinguish different latitude black teas by principal component analysis (PCA). Cluster analysis (CA) showed six samples were divided into two clusters and Jinxuan was classified separately of cluster B. Based on GC-O analysis, 41 volatile organic compounds (VOCs) were found to promote the aroma of high-latitude black teas. Among them, phenylethyl alcohol, geraniol, linalool, α-ionone, cis-3-hexenyl hexanoate and methyl salicylate were the major contributors to the floral fragrance of black tea and accounted for a relative high proportion in Jinxuan, Longjing Changye and Baihaozao. In summary, Jinxuan and Longjing Changye were suitable for producing high-quality black tea in high-latitude area. KeywordsBlack tea • Cultivars • Volatile organic compounds (VOCs) • Gas chromatography-mass spectrometry (GC-MS) • Gas chromatography-olfactometry (GC-O) * Xinfu Zhang

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Wang

Chen

et al. 2021

Eur Food Res Technol

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“…GC–MS analysis has the advantages of high selectivity, good resolution, high sensitivity and fast analysis speed. However, carbohydrate is almost nonvolatile, so hydrolysis and derivative reactions of carbohydrate should be carried out before GC–MS analysis, which is converted into volatile and thermal stable derivatives for further analysis ( Yun, Cui, Zhang, Zhu, Peng, & Cai, 2021 ). Moreover, isomers of carbohydrate may be produced in the process of preparing some derivatives.…”

Section: Structural Characteristics Of Glpmentioning

confidence: 99%

Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Long

Liu

et al. 2021

Food Chemistry: X

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“…Yun et al. (2021) identified the geographic origins of black tea by headspace‐gas chromatography‐mass spectrometry (HS‐GC/MS) combined with chemometric analysis methods. Because high quantities of volatiles are detected in black teas and the volatile composition is complex, powerful analytical techniques are essential.…”

Section: Introductionmentioning

confidence: 99%

“…Notable characteristic odorous compounds identified were benzeneacetaldehyde in Keemun tea, linalool and trans-linalool oxide (furanoid) in Darjeeling tea, (E)−2octenal in Assam tea, and methyl salicylate in Ceylon tea. Yun et al (2021) identified the geographic origins of black tea by headspace-gas chromatography-mass spectrometry (HS-GC/MS) combined with chemometric analysis methods. Because high quantities of volatiles are detected in black teas and the volatile composition is complex, powerful analytical techniques are essential.…”

Section: Introductionmentioning

confidence: 99%

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

Wang

Qin

Guo-zi

et al. 2022

Journal of Food Science

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Volatile flavor compounds in 112 black teas from seven countries were analyzed by untargeted metabolomics using headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS). Multivariate statistical analysis and odor activity values (OAVs) were used to classify these samples and identify key odorants. A total of 140 volatile flavor compounds (VFCs), including 12 different groups, were identified, and alcohols were prevalent in China and India samples, accounting for 40.83% and 34.96% of the total VFCs, respectively. Eight volatile compounds with OAVs > 1 were identified as key active differential odorants in Chinese, Indian, and Sri Lankan samples, including linalool, pentanoic acid, methyl salicylate, hexanoic acid, 1-methyl-naphthalene, phenylethyl alcohol, geraniol, and β-ionone. Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, and 1-methyl-naphthalene, β-ionone in Sri Lankan black teas could be used to discriminate different black tea groups. A total of 12-14 VFCs with OAVs > 1 were identified as key active aromatics in Chinese black tea sample. Linalool and benzeneacetaldehyde in Yingde (Guangdong) black tea, methyl salicylate in Taiwanese samples, and benzeneacetic acid in Anhui black tea could be used as biomarkers to distinguish them from other Chinese samples. Sensory evaluation results showed that most black teas presented the common sweet, floral odors, which were consistent with GC-MS analysis. These results will contribute to characterize the odor metabolome of black teas and provide biochemical basis for identifying the authenticity of different black teas. K E Y W O R D Sblack tea, metabolomics, odor activity value, partial least-squares discriminant analysis, volatile flavor compound Practical Application: Linalool, pentanoic acid, and hexanoic acid in Indian black teas, phenylethyl alcohol in Chinese black teas, 1-methyl-naphthalene, β-ionone, and methyl salicylate in Sri Lankan black teas could be used to discriminate black teas from the three countries. Linalool and benzeneacetaldehyde in

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Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea

Cited by 117 publications

References 30 publications

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide

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