文献类型：期刊文献

英文题名：Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue

作者：Peng, Qi[1,2];Li, Shanshan[1];Zheng, Huajun[1];Meng, Kai[1];Jiang, Xi[1];Shen, Rui[1];Xue, Jingrun[1];Xie, Guangfa[3]

机构：[1]Shaoxing Univ, Sch Life & Environm Sci, Shaoxing 312000, Zhejiang, Peoples R China;[2]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, 900 Chengnan Rd, Shaoxing 312000, Zhejiang, Peoples R China;[3]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Zhejiang, Peoples R China

年份：2023

卷号：172

外文期刊名：FOOD RESEARCH INTERNATIONAL

收录：SCI-EXPANDED(收录号：WOS:001041648500001)、、EI(收录号：20232914422716)、Scopus(收录号：2-s2.0-85165184489)、WOS

基金：This work was supported by the Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008) ; National Training Program for College Students' Innovation and Entrepreneurship Project (No.202110349031) ; Scientific and Technological Innovation Activity Plan of College Students in Zhejiang Province (Xinmiao Talents Scheme) (No.2021R432010) ; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No.2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No.2017C32101) ; Shaoxing University Fund (No.08021066) , Shaoxing University Fund (No.08220102213) .

语种：英文

外文关键词：Jiuqu hongmei tea; Grade; Volatile compounds; Electronic nose; Electronic tongue

外文摘要：In order to distinguish different grades of Jiuqu hongmei tea (black tea), four different grades of Jiuqu hongmei tea were used as materials in this study: Super Grade (SuG), First Grade (FG), Second Grade (SG), and Grade (TG). HS-SPME-GC-MS combined with electronic nose (E-nose) and electronic tongue (E-tongue) nology was used to detect and analyze tea samples. The results showed that 162 volatile substances identified, mainly alcohols, followed by hydrocarbons, aldehydes, ketones and esters. Twenty-nine volatile compounds were found in all grades of tea samples. The results of heat map analysis showed that the contents of five volatile compounds in different grades of Jiuqu hongmei tea were positively correlated with grades of Jiuqu hongmei tea. By orthogonal partial least squares discriminant analysis (OPLS-DA), 35 different compounds of SuG and FG, 30 different compounds of SG and TG, 34 different compounds of FG and SG found. Overall, the results indicated that there were significant differences in volatile compounds different grades of Jiuqu hongmei tea, and the use of HS-SPME-GC-MS combined with E-nose and E-tongue provide a scientific reference method as an effective tool for detecting flavor characteristics of other types black tea grades.