Aroma Quality Evaluation of High-Quality and Quality-Deficient Black Tea by Electronic Nose Coupled with Gas Chromatography-Mass Spectrometry

被引：2
|
作者：
Wang L. [1 ,2 ]
Yang Y. [2 ]
Xie J. [2 ]
Miao Y. [1 ]
Wang Q. [2 ]
Jiang Y. [2 ]
Deng Y. [2 ]
Tong H. [1 ]
Yuan H. [2 ]
机构：
[1] College of Food Science, Southwest University, Chongqing
[2] Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou
来源：
Shipin Kexue/Food Science | / 45卷 / 02期
关键词：
aroma; black tea; data fusion technology; fast gas chromatography-electronic-nose; gas chromatography-mass spectrometry;
D O I：
10.7506/spkx1002-6630-20230417-163
中图分类号：
学科分类号：
摘要：
According to the results of sensory evaluation performed by experts, 14 black tea samples were divided into two groups based on their aroma quality: high-quality and quality-deficient black tea. Using fast gas chromatography-electronic-nose (GC-E-Nose) and gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analysis, discriminant analysis of the two groups were carried out, and the key differential components between these groups were selected. The results showed that 117-dimensional dataset was obtained by the fusion of the GC-E-Nose (44-dimensional) and GC-MS (73-dimensional) data and used to establish a model for accurate classification of the two types of black tea employing orthogonal partial least squares-discriminant analysis (OPLS-DA). The model’s explanatory and predictive capacity (RY2 = 0.976, Q2 = 0.959) were better than those of the model established based on the GC-E-Nose or GC-MS data. Based on variable important in projection (VIP) scores > 1.6 and P < 0.05, eight key aroma components including dimethyl sulfide (B3 and B25), β-ionone (A59), (3E)-4,8-dimethylnon-1,3,7-triene (A20), dihydroactinidiolide (A64), linalool (A17), phenylethyl alcohol (A19), δ-octyl lactone (A41) and γ-nonalatone (A45) were selected, which played an important role in the classification. These results showed that GC-E-Nose combined with GC-MS allows rapid and accurate discrimination between quality-deficient and high-quality black tea, which can be used as a supplement to traditional sensory evaluation, providing technical support for quality control and improvement of black tea. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：274 / 282
页数：8
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