Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to...

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Published inMolecules (Basel, Switzerland) Vol. 25; no. 2; p. 380
Main Authors Wang, Shuyan, Zhao, Feng, Wu, Wenxi, Wang, Pengjie, Ye, Naixing
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 16.01.2020
MDPI
Subjects
automatic thermal desorption-gas-chromatography- mass spectrometry (atd-gc-ms)
chinese jasmine tea
Chromatography
Discriminant analysis
electronic nose (e-nose)
Export trading companies
Gas detectors
Gases
Mass spectrometry
Metal oxides
multivariate statistical analysis
Principal components analysis
Scientific imaging
Statistical analysis
tea grade
Temperature
Variance analysis
VOCs
Volatile organic compounds
Beijing China
China
Japan
Chinese jasmine tea
electronic nose (E-nose)
automatic thermal desorption-gas-chromatography- mass spectrometry (ATD-GC-MS)
volatile organic compounds
tea grade
multivariate statistical analysis
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Summary:Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank. It is intriguing to find that the E-nose is good at distinguishing the grade difference caused by VOC concentrations but is deficient in identifying essential aromas that attribute to the unique characteristics of excellent grade jasmine tea.
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These authors contributed equally to this work and should be considered co-first authors.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules25020380