Journal
FOOD RESEARCH INTERNATIONAL
Volume 137, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2020.109656
Keywords
Congou black tea; Final firing; Electronic nose; Comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry; Multivariate statistical analysis
Categories
Funding
- National Natural Science Foundation of China [31902083]
- Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRICAAS)
- Natural Science Foundation of Zhejiang Province [LQ18C160006]
- National Key R&D Program of China [2017YFD0400802]
- Earmarked Fund for China Agriculture Research System [CARS-23]
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The drying technology is crucial to the quality of Congou black tea. In this study, the aroma dynamic characteristics during the variable-temperature final firing of Congou black tea was investigated by electronic nose (e-nose) and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC x GC-TOFMS). Varying drying temperatures and time obtained distinctly different types of aroma characteristics such as faint scent, floral aroma, and sweet fragrance. GC x GC-TOFMS identified a total of volatile compounds. Clear discrimination among different variable-temperature final firing samples was achieved by using partial least squares discriminant analysis (R2Y = 0.95, Q2 = 0.727). Based on a dual criterion of variable importance in the projection value (VIP 0.05), ninety-one specific volatile biomarkers were identified, including 2,6-dimethyl-2,6-octadiene and 2,5-diethylpyrazine with VIP 1.5. In addition, for the overall odor perception, e-nose was able to distinguish the subtle difference during the variable-temperature final firing process.
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