Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation and Collection
2.2. Chemicals and Reagents
2.3. Volatile Compounds Detected via HS–GC–IMS
2.4. Volatile Compounds Detected via SBSE–GC–MS
2.5. Calculation of ROAV
2.6. Statistical Analysis
3. Results and Discussion
3.1. Profiles of Volatile Compounds of Different Tea Samples
3.1.1. Identification of Volatile Compounds via HS–GC–IMS
3.1.2. Identification of Volatile Compounds via SBSE–GC–MS
3.2. Comparison of Volatile Compounds among Different Tea Samples
3.3. Screening for Characteristic Volatile Compounds
Key Aroma Compound Analysis Based on ROAV
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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No. | CAS | Compound | RI a | Threshold (μg·L−1) b | Aroma Description c | Identification Basis d | ROAV e | ||||
---|---|---|---|---|---|---|---|---|---|---|---|
GT | JT | OT | MT | RT | |||||||
1 | 100-52-7 | Benzaldehyde | 972 | 150 | Fruity, almond-like | MS/RI | 0.01 | 0.01 | 0.03 | n.d. | 0.02 |
2 | 111-70-6 | 1-Heptanol | 985 | 425 | Green, sweet | MS/RI | 0.00 | n.d. | n.d. | 0.00 | 0.00 |
3 | 123-35-3 | β-Myrcene | 1002 | 1.2 | Geranium-like | MS/RI/Std | 0.41 | 2.60 | 0.60 | n.d. | n.d. |
4 | 4313-03-5 | (E,E)-2,4-Heptadienal | 1023 | 10 | Fatty, nutty, hay, green | MS/RI | 0.98 | n.d. | 0.33 | 0.20 | 0.22 |
5 | 138-86-3 | Limonene | 1038 | 200 | Citrus, lemon, orange-like | MS/RI | n.d. | 0.01 | 0.01 | 0.00 | n.d. |
6 | 13877-91-3 | β-Ocimene | 1059 | 34 | Citrus | MS/RI | 0.02 | 0.07 | 0.02 | 0.04 | n.d. |
7 | 98-86-2 | Acetophenone | 1077 | 65 | Sweet | MS/RI | 0.09 | 0.06 | 0.18 | 0.15 | 0.23 |
8 | 13360-65-1 | 3-Ethyl-2,5-dimethyl-pyrazine | 1090 | 25 | Earthy | MS/RI | 0.02 | n.d. | n.d. | n.d. | 0.01 |
9 | 821-55-6 | 2-Nonanone | 1102 | 41 | Earthy, herbal | MS/RI | n.d. | n.d. | n.d. | 0.03 | n.d. |
10 | 38284-27-4 | 3,5-Octadien-2-one | 1104 | 150 | n.f. | MS/RI | 0.02 | n.d. | 0.03 | n.d. | 0.02 |
11 | 93-58-3 | Methyl benzoate | 1105 | 73 | Violet-like, floral | MS/RI | n.d. | n.d. | n.d. | 0.21 | n.d. |
12 | 7299-41-4 | β-Terpineol | 1107 | 330 | n.f. | MS/RI | 0.01 | n.d. | n.d. | n.d. | n.d. |
13 | 29957-43-5 | Hoterienol | 1115 | 110 | Fresh, floral, fruity | MS/RI | 0.12 | n.d. | 0.09 | 0.09 | 0.11 |
14 | 1960/12/8 | Phenylethyl alcohol | 1125 | 140 | Floral, honey-like | MS/RI | 0.13 | 0.13 | 0.18 | 2.48 | 0.24 |
15 | 16491-36-4 | (Z)-3-Hexenyl butyrate | 1195 | 500 | Fruity | MS/RI | 0 | n.d. | n.d. | n.d. | 0 |
16 | 112-31-2 | Decanal | 1213 | 9.3 | Citrus-like | MS/RI | 0.07 | n.d. | 0.17 | 0.27 | 0.16 |
17 | 4748-78-1 | 4-Ethyl-benzaldehyde | 1222 | 40 | Almond-like | MS/RI | 0.54 | 0.6 | 1 | 1.19 | 1.41 |
18 | 432-25-7 | β-Cyclocitral | 1227 | 3 | Fruity | MS/RI | 0.78 | n.d. | n.d. | n.d. | n.d. |
19 | 2601-13-0 | 2-Methylbutyl hexanoate | 1229 | 30 | n.f. | MS/RI | n.d. | 1.64 | n.d. | 2.23 | 2.79 |
20 | 106-24-1 | Geraniol | 1263 | 1.1 | Rose-like, citrus-like | MS/RI/Std | 100 | 92.86 | 100 | 100 | 100 |
21 | 4179-19-5 | 3,5-Dimethoxytoluene | 1275 | n.f. | Sweet | MS/RI | - | - | - | - | - |
22 | 120-72-9 | Indole | 1306 | 11 | Fecal, mothball-like | MS/RI/Std | 2.87 | 100 | 2.55 | 63.58 | 3.05 |
23 | 4698/8/2 | Geranic acid | 1372 | 10000 | Sour | MS/RI | 0 | 0 | n.d. | 0 | 0 |
24 | 488-10-8 | Jasmone | 1406 | 7 | Celery-like | MS/RI | 1.67 | 1.8 | 2.2 | 2.12 | 1.97 |
25 | 103-52-6 | β-Phenylethyl butyrate | 1457 | 376 | Fruity, sweet | MS/RI | n.d. | n.d. | n.d. | 0.05 | n.d. |
26 | 483-76-1 | δ-Cadinene | 1533 | n.f. | Fresh, woody | MS/RI | - | - | - | - | - |
27 | 143-07-7 | Dodecanoic acid | 1581 | 100 | n.f. | MS/RI | 0.1 | 0.28 | 0.44 | 0.42 | 0.21 |
28 | 77-53-2 | Cedrol | 1612 | 0.5 | Woody, sweet | MS/RI | 5.42 | 6.82 | 10.62 | 6.2 | 7.07 |
29 | 102488-09-5 | 3-Hydroxy-β-damascone | 1626 | n.f. | n.f. | MS/RI | - | - | - | - | - |
30 | 19912-62-0 | τ-Muurolol | 1654 | n.f. | Herbal | MS/RI | - | - | - | - | - |
31 | 1211-29-6 | Methyl jasmonate | 1658 | 3 | Floral, jasmine, green | MS/RI | 4.4 | 2.4 | 2.06 | 13.9 | 2.78 |
32 | 481-34-5 | α-Cadinol | 1667 | n.f. | Herbal, woody | MS/RI | - | - | - | - | - |
33 | 2306-78-7 | Nerolidyl acetate | 1683 | n.f. | Floral | MS/RI | - | - | - | - | - |
34 | 544-63-8 | Tetradecanoic acid | 1769 | 10 | Coconut-like | MS/RI | 0.43 | 0.51 | 0.84 | 0.63 | n.d. |
35 | 373-49-9 | Palmitoleic acid | 1944 | 11 | n.f. | MS/RI | 0.4 | 0.55 | 0.8 | n.d. | 0.66 |
36 | 1957/10/3 | n-Hexadecanoic acid | 1963 | 10 | Creamy | MS/RI | 1.45 | 2.72 | 3.23 | 2.85 | 2.42 |
37 | 112-80-1 | Oleic acid | 2136 | 200 | Fatty | MS/RI | 0.02 | 0.02 | 0.03 | 0.03 | n.d. |
38 | 1957/11/4 | Octadecanoic acid | 2155 | 100 | n.f. | MS/RI | 0.03 | 0.05 | 0.05 | 0.07 | 0.06 |
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Hou, Z.; Chen, Z.; Li, L.; Chen, H.; Zhang, H.; Liu, S.; Zhang, R.; Song, Q.; Chen, Y.; Su, Z.; et al. Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses. Foods 2024, 13, 2653. https://doi.org/10.3390/foods13172653
Hou Z, Chen Z, Li L, Chen H, Zhang H, Liu S, Zhang R, Song Q, Chen Y, Su Z, et al. Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses. Foods. 2024; 13(17):2653. https://doi.org/10.3390/foods13172653
Chicago/Turabian StyleHou, Zhiwei, Ziyue Chen, Le Li, Hongping Chen, Huiyuan Zhang, Sitong Liu, Ran Zhang, Qiyue Song, Yuxuan Chen, Zhucheng Su, and et al. 2024. "Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses" Foods 13, no. 17: 2653. https://doi.org/10.3390/foods13172653