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Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS.
J Food Sci. 2023 Apr; 88(4):1378-1391.JF

Abstract

The purpose of this study is to compare the physicochemical properties and volatile flavor compounds of rose tea obtained by the methods of normal temperature drying, hot-air drying (HAD), and vacuum freeze-drying (VFD) and to evaluate the quality of rose tea. The physicochemical results showed that the content of ascorbic acid (VC) and the pH value was the highest in rose tea obtained by HAD. The contents of anthocyanin, proanthocyanidins, and total phenols were highest in rose tea obtained by VFD. However, there was no significant difference in total flavonoids between drying methods. The volatile organic compounds (VOCs) in rose tea with different drying methods were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS) and HS GC-ion mobility spectroscopy (HS-GC-IMS), and the flavor fingerprint of rose tea was established by principal component analysis (PCA). The concentration of VOCs in rose tea varied greatly with different drying methods. The main flavor compounds of rose tea were alcohols, esters, aldehydes, and terpenoids. HS-GC-IMS was used for the identification of volatile flavor compounds of rose tea, thereby helping to assess the quality of rose tea. In addition, the rose tea samples with different drying methods were well distinguished by PCA. This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. PRACTICAL APPLICATION: This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. It also provides an effective theoretical basis for consumers to buy rose tea.

Authors+Show Affiliations

College of Life Sciences, Linyi University, Linyi, China. College of Life Science and Technology, Xinjiang University, Urumqi, China.Linyi Academy of Agricultural Sciences, Linyi, China.College of Life Sciences, Linyi University, Linyi, China.Pingyin Rose Research Institute, Pingyin, China.Shandong Huamei Biotechnology Co., Ltd., Jinan, China.Shandong Huamei Biotechnology Co., Ltd., Jinan, China.Jinan Zijin Rose Co., Ltd., Jinan, China.College of Life Sciences, Linyi University, Linyi, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36789871

Citation

Liu, Zhen, et al. "Quality Assessment of Rose Tea With Different Drying Methods Based On Physicochemical Properties, HS-SPME-GC-MS, and GC-IMS." Journal of Food Science, vol. 88, no. 4, 2023, pp. 1378-1391.
Liu Z, Liu LX, Han QD, et al. Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS. J Food Sci. 2023;88(4):1378-1391.
Liu, Z., Liu, L. X., Han, Q. D., Dong, G. Z., Wang, B., Zhang, J. F., Lei, S. M., & Liu, Y. G. (2023). Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS. Journal of Food Science, 88(4), 1378-1391. https://doi.org/10.1111/1750-3841.16500
Liu Z, et al. Quality Assessment of Rose Tea With Different Drying Methods Based On Physicochemical Properties, HS-SPME-GC-MS, and GC-IMS. J Food Sci. 2023;88(4):1378-1391. PubMed PMID: 36789871.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quality assessment of rose tea with different drying methods based on physicochemical properties, HS-SPME-GC-MS, and GC-IMS. AU - Liu,Zhen, AU - Liu,Ling-Xiao, AU - Han,Qing-Dian, AU - Dong,Gui-Zhi, AU - Wang,Bin, AU - Zhang,Ji-Fang, AU - Lei,Sheng-Ming, AU - Liu,Yun-Guo, Y1 - 2023/02/15/ PY - 2023/01/19/revised PY - 2022/03/05/received PY - 2023/01/26/accepted PY - 2023/4/18/medline PY - 2023/2/16/pubmed PY - 2023/2/15/entrez KW - GC-IMS KW - GC-MS KW - physicochemical properties KW - rose tea KW - volatile organic compounds SP - 1378 EP - 1391 JF - Journal of food science JO - J Food Sci VL - 88 IS - 4 N2 - The purpose of this study is to compare the physicochemical properties and volatile flavor compounds of rose tea obtained by the methods of normal temperature drying, hot-air drying (HAD), and vacuum freeze-drying (VFD) and to evaluate the quality of rose tea. The physicochemical results showed that the content of ascorbic acid (VC) and the pH value was the highest in rose tea obtained by HAD. The contents of anthocyanin, proanthocyanidins, and total phenols were highest in rose tea obtained by VFD. However, there was no significant difference in total flavonoids between drying methods. The volatile organic compounds (VOCs) in rose tea with different drying methods were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectroscopy (HS-SPME-GC-MS) and HS GC-ion mobility spectroscopy (HS-GC-IMS), and the flavor fingerprint of rose tea was established by principal component analysis (PCA). The concentration of VOCs in rose tea varied greatly with different drying methods. The main flavor compounds of rose tea were alcohols, esters, aldehydes, and terpenoids. HS-GC-IMS was used for the identification of volatile flavor compounds of rose tea, thereby helping to assess the quality of rose tea. In addition, the rose tea samples with different drying methods were well distinguished by PCA. This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. PRACTICAL APPLICATION: This study deepens the understanding of the physicochemical properties and volatile flavor compounds of rose tea with different drying methods and provides a reference for the identification of rose tea with different drying methods. It also provides an effective theoretical basis for consumers to buy rose tea. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/36789871/Quality_assessment_of_rose_tea_with_different_drying_methods_based_on_physicochemical_properties_HS_SPME_GC_MS_and_GC_IMS_ DB - PRIME DP - Unbound Medicine ER -