期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 153, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2021.112496
关键词
Gas phase electronic nose; Tea infusion; Aroma quality; Black tea; Multivariate statistical analysis
资金
- Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRICAAS)
- China Agriculture Research System of MOF
- China Agriculture Research System of MARA
This study investigated the aroma quality of Dianhong black tea infusions using GC-E-Nose technology and multivariate statistical analysis. Results showed that FDA had a higher prediction accuracy than PLS-DA, and the study provided a new technical method for the quality evaluation and control of tea infusions.
Aroma is one of the most important quality attributes of black tea infusions. In this study, the aroma quality of 44 Dianhong black tea (DBT) infusions were investigated by rapid gas phase electronic nose (GC-E-Nose) combined with multivariate statistical analysis for the first time. Among 61 volatile compounds identified, the most abundant ones were aldehydes. Both partial least squares discriminant analysis (PLS-DA) and Fisher discriminant analysis (FDA) could effectively classify the aroma quality of DBT infusions. The prediction accuracy of FDA (95.2%) was higher than that of PLS-DA (78.6%). Moreover, stepwise multiple linear regression was shown to accurately predict the quality score of DBT infusions, and the Rp value of the sensory score of the predicted model was 0.94. Furan, methyl acetate, 2,3-pentanedione, limonene, and linalool were found positively correlated with the aroma quality of DBT infusions, while 3-ethylpentane, 1-pentene, (E)-2-hexene, and methyl eugenol were negatively correlated with the aroma quality of DBT infusions. These results contribute to understand that rapid GC-E-Nose technology is a supplement to the objective sensory evaluation, and provide a new technical method for the quality evaluation and control of tea infusions.
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