TY - JOUR T1 - Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS. AU - Xiao,Yu, AU - Huang,Yuxin, AU - Chen,Yulian, AU - Xiao,Leike, AU - Zhang,Xilu, AU - Yang,Chenghongwang, AU - Li,Zongjun, AU - Zhu,Mingzhi, AU - Liu,Zhonghua, AU - Wang,Yuanliang, Y1 - 2022/09/25/ PY - 2022/08/03/received PY - 2022/09/17/revised PY - 2022/09/20/accepted PY - 2022/10/21/entrez PY - 2022/10/22/pubmed PY - 2022/10/22/medline KW - Aroma characteristics KW - FBT, Fu brick tea KW - Fu brick tea KW - HCA, hierarchical cluster analysis KW - HS–GC–IMS, headspace gas chromatography–ion mobility spectrometry KW - HS–SPME–GC–MS, headspace solid-phase microextraction gas chromatography mass spectrometry KW - Multivariate statistical analysis KW - PCA, principal component analysis KW - PLS-DA, partial least squares–discriminant analysis KW - Sensory characteristics KW - VIP, variable importance in the projection KW - VOCs, volatile organic compounds SP - 1788 EP - 1807 JF - Current research in food science JO - Curr Res Food Sci VL - 5 N2 - Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical provinces of China were comprehensively analyzed on the basis of headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, odor activity value (OAV), and relative odor activity value (ROAV). HS-GC-IMS and HS-SPME-GC-MS identified 63 and 93 volatile organic compounds (VOCs), respectively. Multivariate statistical analysis indicated that the FBTs from different production regions had remarkably varied aromas. HS-SPME-GC-MS revealed that 27 VOCs (OAV >1) contributed to the overall aroma of the samples, of which 15 key differential compounds can effectively distinguish the aroma profiles of different FBTs. FBT from Shaanxi manifested a strong floral and fruity aroma; that from Hunan had a floral, grassy, and pine-woody aroma; that from Guizhou presented a grassy and herbal aroma; that from Guangxi exhibited a sweet, floral, and minty aroma; and that from Zhejiang possessed various fruit flavors and floral fragrance. OAV analysis identified the biomarkers responsible for the variation in the aroma characteristics of diverse FBTs. These biomarkers included linalool, 6-methyl-5-hepten-2-one, α-ionone, hexanal, and ethyl hexanoate. Sensory evaluation demonstrated that the infusion color and aroma of FBT samples from different provinces also greatly varied. Network correlation analysis revealed that Aspergillus and Eurotium were the crucial microorganisms for the metabolism and formation of VOCs. These findings provide new insight into the VOCs and fragrance features of FBTs produced in different regions of China. SN - 2665-9271 UR - https://www.unboundmedicine.com/medline/citation/36268133/Discrimination_and_characterization_of_the_volatile_profiles_of_five_Fu_brick_teas_from_different_manufacturing_regions_by_using_HS_SPME/GC_MS_and_HS_GC_IMS_ DB - PRIME DP - Unbound Medicine ER -