Volatile Component Analysis of Sun-dried Green Tea in Menghai County Based on GC-IMS

LIU Xueyan; WANG Juan; PENG Yun; LV Caiyou; LI Ruoyu

doi:10.13386/j.issn1002-0306.2020080295

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 233-240. > DOI: 10.13386/j.issn1002-0306.2020080295

LIU Xueyan, WANG Juan, PENG Yun, et al. Volatile Component Analysis of Sun-dried Green Tea in Menghai County Based on GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(14): 233−240. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080295.

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Volatile Component Analysis of Sun-dried Green Tea in Menghai County Based on GC-IMS

College of Longrun Pu-erh tea, Yunnan Agricultural University, Kunming 650201, China

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Received Date: August 30, 2020
Available Online: May 24, 2021

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Abstract

In order to explore the characteristics of volatile organic compounds (VOC) of the sun-dried green tea in Menghai county of Yunnan province, compare the differences among different town’s tea samples, in this study, GC-IMS technology was used to detect and analyze volatile organic compounds in 12 Menghai big-leaf tea samples from Bulangshan, Mengsong and Gelanghe of Menghai county. And 4 tea samples was selected from the three towns. PCA analysis results showed that the 12 tea samples could be divided into two groups. Mannan new village (No.4 tea sample), Manmai (No.8 tea sample) and Nannuo new road (No.10 tea sample) were group B, and the rest of 9 samples were group A. The fingerprint of volatile compounds analysis results showed that group B had similar volatile components and their aldehydes, esters contents were higher. In the group A, Daokan tea of Mannan town (No.2 tea sample) had higher aldehydes, ketones, esters, alcohols and alkene volatile organic components. However, the ester substance of Nannuo Stone group1 tea (No.11 tea sample) was more richer than others. In conclusion, three towns' sun-dried green tea samples had no obvious towns aggregation on the volatile organic compounds. The samples from each producing area had their own characteristic volatile components, Daokan tea’s (No.2 tea sample) rich volatile substances would provide new choices for the selection of quality sun-dried green tea materials. At the same time, Mannan hebianzhai (No.5 tea sample), and Nannuo stone group1 (No.11 tea sample) tea samples's special volatile organic compounds would provide the basis for Menghai sun-dried green tea's blending. In addition, this experiment also showed that GC-IMS technology would have good feasibility for the rapid qualitative analysis of volatile organic components in tea samples.

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