Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS
Zhiling Wang, Yixin Yuan, Hong Bo, Xin Zhao, Zhaoyu Gu
Abstract
Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemical nature were identified and quantified. Partial least squares discriminant analysis (PLS-DA) revealed that four chrysanthemum teas were distinct from each other based on their volatile compounds. Furthermore, this work provides reference methods for detecting novel volatile organic compounds in chrysanthemum tea plants and products.
Topics & Concepts
ChemistryGas chromatography–mass spectrometryPartial least squares regressionChromatographyGas chromatographyFlavorMass spectrometryAromaIon-mobility spectrometryVolatile organic compoundFood scienceOrganic chemistryMathematicsStatisticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects