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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

by Shuyan Wang 1,2,†, Feng Zhao 1,3,*,†, Wenxi Wu 4, Pengjie Wang 1,2 and Naixing Ye 1,2,*
1
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2
Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
3
College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China
4
Hengzheng Testing Technology Co., Ltd., Fuzhou, Fujian 350100, China
*
Authors to whom correspondence should be addressed.
These authors contributed equally to this work and should be considered co-first authors.
Molecules 2020, 25(2), 380; https://doi.org/10.3390/molecules25020380
Received: 23 November 2019 / Revised: 13 January 2020 / Accepted: 14 January 2020 / Published: 16 January 2020
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. View Full-Text
Keywords: Chinese jasmine tea; tea grade; volatile organic compounds; electronic nose (E-nose); automatic thermal desorption-gas-chromatography- mass spectrometry (ATD-GC-MS); multivariate statistical analysis Chinese jasmine tea; tea grade; volatile organic compounds; electronic nose (E-nose); automatic thermal desorption-gas-chromatography- mass spectrometry (ATD-GC-MS); multivariate statistical analysis
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Wang, S.; Zhao, F.; Wu, W.; Wang, P.; Ye, N. 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. Molecules 2020, 25, 380.

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