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HS-SPME/GC-MS Reveals the Season Effects on Volatile Compounds of Green Tea in High-Latitude Region.
Foods. 2022 Sep 28; 11(19)F

Abstract

This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high-latitude region. A total of 95 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). Spring, summer and autumn green tea contained 68, 72 and 82 volatile compounds, respectively. Principal component analysis (PCA), partial least squares-discrimination analysis (PLS-DA), and hierarchical cluster analysis (HCA) classified the samples and showed the difference. And 32 key characteristic components were screened out based on variable importance in the projection (VIP) values higher than 1.0. The characteristic volatile compounds of spring green tea including 18 components, such as geranylacetone, phenethyl alcohol, geraniol, β-ionone, jasmone, 1-octen-3-ol and longifolene. 13 components such as 2-methylfuran, indole, 1-octanol, D-limonene and ethanethiol were the key compounds in summer green tea. And 2,4,6-trimethylstyrene was the major differential volatile compounds in autumn green tea. The results increase our knowledge of green tea in different seasons and provide a theoretical basis for production control of green tea.

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Authors+Show Affiliations

College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.

College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.

College of Agriculture, Tennessee State University, Nashville, TN 37209, USA.

College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.

Bureau of Agriculture and Rural Affairs of Laoshan District, Qingdao 266061, China.

College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.

College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.

College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36230092

Citation

Wang, Jie, et al. "HS-SPME/GC-MS Reveals the Season Effects On Volatile Compounds of Green Tea in High-Latitude Region." Foods (Basel, Switzerland), vol. 11, no. 19, 2022.

Wang J, Li X, Wu Y, et al. HS-SPME/GC-MS Reveals the Season Effects on Volatile Compounds of Green Tea in High-Latitude Region. Foods. 2022;11(19).

Wang, J., Li, X., Wu, Y., Qu, F., Liu, L., Wang, B., Wang, P., & Zhang, X. (2022). HS-SPME/GC-MS Reveals the Season Effects on Volatile Compounds of Green Tea in High-Latitude Region. Foods (Basel, Switzerland), 11(19). https://doi.org/10.3390/foods11193016

Wang J, et al. HS-SPME/GC-MS Reveals the Season Effects On Volatile Compounds of Green Tea in High-Latitude Region. Foods. 2022 Sep 28;11(19) PubMed PMID: 36230092.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - HS-SPME/GC-MS Reveals the Season Effects on Volatile Compounds of Green Tea in High-Latitude Region. AU - Wang,Jie, AU - Li,Xiaohan, AU - Wu,Ying, AU - Qu,Fengfeng, AU - Liu,Lei, AU - Wang,Baoyi, AU - Wang,Peiqiang, AU - Zhang,Xinfu, Y1 - 2022/09/28/ PY - 2022/08/27/received PY - 2022/09/20/revised PY - 2022/09/23/accepted PY - 2022/10/14/entrez PY - 2022/10/15/pubmed PY - 2022/10/15/medline KW - gas chromatography–mass spectrometry (GC−MS) KW - green tea KW - season KW - volatile compounds JF - Foods (Basel, Switzerland) JO - Foods VL - 11 IS - 19 N2 - This study investigates the volatile compounds of green tea produced with different leaves from spring, summer, and autumn in high-latitude region. A total of 95 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). Spring, summer and autumn green tea contained 68, 72 and 82 volatile compounds, respectively. Principal component analysis (PCA), partial least squares-discrimination analysis (PLS-DA), and hierarchical cluster analysis (HCA) classified the samples and showed the difference. And 32 key characteristic components were screened out based on variable importance in the projection (VIP) values higher than 1.0. The characteristic volatile compounds of spring green tea including 18 components, such as geranylacetone, phenethyl alcohol, geraniol, β-ionone, jasmone, 1-octen-3-ol and longifolene. 13 components such as 2-methylfuran, indole, 1-octanol, D-limonene and ethanethiol were the key compounds in summer green tea. And 2,4,6-trimethylstyrene was the major differential volatile compounds in autumn green tea. The results increase our knowledge of green tea in different seasons and provide a theoretical basis for production control of green tea. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/36230092/HS_SPME/GC_MS_Reveals_the_Season_Effects_on_Volatile_Compounds_of_Green_Tea_in_High_Latitude_Region_ DB - PRIME DP - Unbound Medicine ER -