Origin Difference Analysis of Aroma Components in Jasmine Tea Based on Electronic Nose and ATD-GC-MS

WANG Shuyan; ZHAO Feng; RAO Genghui; LIN Hongzheng; GUO Yongchun; FU Tianfu; WENG Fashui; YE Naixing

doi:10.13386/j.issn1002-0306.2020080064

Volume 42 Issue 15

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(15): 234-239. > DOI: 10.13386/j.issn1002-0306.2020080064

WANG Shuyan, ZHAO Feng, RAO Genghui, et al. Origin Difference Analysis of Aroma Components in Jasmine Tea Based on Electronic Nose and ATD-GC-MS[J]. Science and Technology of Food Industry, 2021, 42(15): 234−239. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080064.

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Origin Difference Analysis of Aroma Components in Jasmine Tea Based on Electronic Nose and ATD-GC-MS

1.
College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian province, Fuzhou 350002, China
2.
School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China
3.
Luoyuan Shengchunyuan Tea Industry Company Limited, Fuzhou 350600, China
4.
Fujian Minrui Tea Industry Company Limited, Fuzhou 350018, China

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Received Date: August 09, 2020
Available Online: May 31, 2021

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Abstract

Abstract

In order to investigate the origin differences of aroma components in jasmine tea, electronic nose and automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) were used to determine the jasmine tea from Fuzhou and Hengxian. Electronic nose measurement showed that the total response value of sensors to jasmine tea from Hengxian was significantly greater than jasmine tea from Fuzhou. Through multivariate data analysis of electronic nose data, the origins of jasmine tea could be quickly and effectively identified. The results of ATD-GC-MS data showed that the jasmine tea flavor (JTF) index in tea samples from Fuzhou and Hengxian was significantly different (FZ: 7.57; HX: 2.89) ( P<0.05). And the contents of 29 aroma components were also significantly different between jasmine tea from Fuzhou and Hengxian (P<0.05). These include cis-3-hexenol benzoate, α-farnesene and indole, which affected the freshness and sensitivity of aroma in jasmine tea. The aroma components of jasmine tea from Fuzhou and Hengxian were similar in species, while the content of aroma components was significantly different. Electronic nose combined with ATD-GC-MS technology can be used as an effective method for origin difference analysis of aroma components in jasmine tea.
- jasmine tea,
- origin,
- aroma,
- electronic nose,
- automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS)

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