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Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
Molecules. 2020 Dec 19; 25(24)M

Abstract

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.

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Authors+Show Affiliations

Qi H
Longping Branch Graduate School, Hunan University, Changsha 410125, China. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China.
Ding S
Longping Branch Graduate School, Hunan University, Changsha 410125, China. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China.
Pan Z
Longping Branch Graduate School, Hunan University, Changsha 410125, China. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China.
Li X
Longping Branch Graduate School, Hunan University, Changsha 410125, China. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China.
Fu F
Longping Branch Graduate School, Hunan University, Changsha 410125, China. Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China. Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha 410125, China.

MeSH

CitrusFlavoring AgentsGas Chromatography-Mass SpectrometryIon Mobility SpectrometryOdorantsPrincipal Component AnalysisSolid Phase MicroextractionTeaVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33352716

Citation

Qi, Heting, et al. "Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea By HS-GC-IMS and HS-SPME-GC-MS." Molecules (Basel, Switzerland), vol. 25, no. 24, 2020.
Qi H, Ding S, Pan Z, et al. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS. Molecules. 2020;25(24).
Qi, H., Ding, S., Pan, Z., Li, X., & Fu, F. (2020). Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS. Molecules (Basel, Switzerland), 25(24). https://doi.org/10.3390/molecules25246027
Qi H, et al. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea By HS-GC-IMS and HS-SPME-GC-MS. Molecules. 2020 Dec 19;25(24) PubMed PMID: 33352716.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS. AU - Qi,Heting, AU - Ding,Shenghua, AU - Pan,Zhaoping, AU - Li,Xiang, AU - Fu,Fuhua, Y1 - 2020/12/19/ PY - 2020/11/24/received PY - 2020/12/14/revised PY - 2020/12/16/accepted PY - 2020/12/23/entrez PY - 2020/12/24/pubmed PY - 2021/4/10/medline KW - HS-GC-IMS KW - HS-SPME-GC-MS KW - OAV KW - citrus-tea KW - orthogonal partial least squares discrimination analysis KW - volatile components JF - Molecules (Basel, Switzerland) JO - Molecules VL - 25 IS - 24 N2 - Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/33352716/Characteristic_Volatile_Fingerprints_and_Odor_Activity_Values_in_Different_Citrus_Tea_by_HS_GC_IMS_and_HS_SPME_GC_MS_ DB - PRIME DP - Unbound Medicine ER -