Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS
Abstract
:1. Introduction
2. Material and Methods
2.1. Tea Samples
2.2. Chemicals and Instruments
2.3. Tea Aroma Extraction Using SPME
2.4. GC–MS Analysis of Volatile Compounds
2.5. Statistical Analysis
3. Results and Discussion
3.1. Identification of Volatile Compounds in TGY
3.2. Differences of Volatile Compounds in TGY from Other Varieties of Oolong Tea
3.3. Difference Analysis of Volatiles in TGY with Different Fermentation
3.4. Difference Analysis of Volatiles in Different Grades of TGY
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Wang, S.Z.; Zeng, T.; Zhao, S.; Zhu, Y.; Feng, C.C.; Zhan, J.F.; Li, S.M.; Ho, C.T.; Gosslau, A. Multifunctional health-promoting effects of oolong tea and its products. Food Sci. Hum. Wellness 2022, 11, 512–523. [Google Scholar] [CrossRef]
- Ng, K.W.; Cao, Z.J.; Chen, H.B.; Zhao, Z.Z.; Zhu, L.; Yi, T. Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk. Crit. Rev. Food Sci. Nutr. 2018, 58, 2957–2980. [Google Scholar] [CrossRef] [PubMed]
- Sheibani, E.; Duncan, S.E.; Kuhn, D.D.; Dietrich, A.M.; Newkirk, J.J.; O’Keefe, S.F. Changes in flavor volatile composition of oolong tea after panning during tea processing. Food Sci. Nutr. 2016, 4, 456–468. [Google Scholar] [CrossRef] [PubMed]
- Guo, Y. Oolong tea in China. Int. J. Tea Sci. 2012, 8, 23–34. [Google Scholar]
- Yang, P.; Yu, M.G.; Song, H.L.; Xu, Y.Q.; Lin, Y.P.; Granvogl, M. Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma. J. Agric. Food Chem. 2022, 70, 267–278. [Google Scholar] [CrossRef]
- Li, Z.W.; Wang, J.H. Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea. PLoS ONE 2020, 15, e0244224. [Google Scholar] [CrossRef]
- Yang, W.; Tang, H.; Gong, Y. The Relationship among Oolong Tea Cultivar′s Special Flavor, Processing Technology and Chemical Factors. Food Sci. 2004, 25, 65–68. [Google Scholar]
- Zhou, J.S.; Lv, S.D.; Jiang, D.H.; Wu, X.D.; Lian, M.; Wang, C.; Meng, Q.X. Analysis of volatile components of tieguanyin and dongding oolong teas by simultaneous distillation extraction coupled with gas chromatography-mass spectrometry. Asian J. Chem. 2015, 27, 1899–1902. [Google Scholar] [CrossRef]
- Hu, C.J.; Li, D.; Ma, Y.X.; Zhang, W.; Lin, C.; Zheng, X.Q.; Liang, Y.R.; Lu, J.L. Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment. Food Chem. 2018, 269, 202–211. [Google Scholar] [CrossRef]
- Lin, S.Y.; Lo, L.C.; Chen, I.Z.; Chen, P.A. Effect of shaking process on correlations between catechins and volatiles in oolong tea. J. Food Drug Anal. 2016, 24, 500–507. [Google Scholar] [CrossRef] [Green Version]
- Zeng, L.T.; Zhou, X.C.; Su, X.G.; Yang, Z.Y. Chinese oolong tea: An aromatic beverage produced under multiple stresses. Trends Food Sci. Technol. 2020, 106, 242–253. [Google Scholar] [CrossRef]
- Ho, C.T.; Zheng, X.; Li, S. Tea aroma formation. Food Sci. Hum. Wellness 2015, 4, 9–27. [Google Scholar] [CrossRef] [Green Version]
- Capone, S.; Tufariello, M.; Francioso, L.; Montagna, G.; Casino, F.; Leone, A.; Siciliano, P. Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines. Sens. Actuators B Chem. 2013, 179, 259–269. [Google Scholar] [CrossRef]
- Song, C.; Ho, C.T.; Wan, X. Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes. Food Chem. 2018, 263, 18–28. [Google Scholar]
- Zhang, J.; Li, L.; Gao, N.; Wang, D.; Gao, Q.; Jiang, S. Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties. Anal. Chim. Acta 2010, 662, 137–142. [Google Scholar] [CrossRef]
- Du, X.; Finn, C.E.; Qian, M.C. Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries. Food Chem. 2010, 119, 1127–1134. [Google Scholar] [CrossRef]
- Qi, D.; Miao, A.; Ca, O.J.; Wang, W.; Ma, C. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea. Food Chem. 2018, 265, 189–199. [Google Scholar] [CrossRef]
- Liu, B.; Chen, X.; Xiaogang, W.U.; Zhang, W.; Wang, Z. Study of Pu′er Raw Materials Grade Classification by PCA and PLS-DA. J. Tea Sci. 2015, 35, 179–184. [Google Scholar]
- Kumar, R.; Sharma, V. Chemometrics in forensic science. TrAC Trends Anal. Chem. 2018, 105, 191–201. [Google Scholar] [CrossRef]
- Xu, Y.Q.; Liu, P.P.; Shi, J.; Gao, Y.; Wang, Q.S.; Yin, J.F. Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. Food Chem. 2018, 249, 176–183. [Google Scholar] [CrossRef]
- Fu, Y.Q.; Wang, J.Q.; Chen, J.X.; Wang, F.; Xu, Y.Q. Effect of baking on the flavor stability of green tea beverages. Food Chem. 2020, 331, 127258. [Google Scholar] [CrossRef] [PubMed]
- Feng, Z.; Li, Y.; Li, M.; Wang, Y.; Zhang, L.; Wan, X.; Yang, X. Tea aroma formation from six model manufacturing processes. Food Chem. 2019, 285, 347–354. [Google Scholar] [CrossRef] [PubMed]
- Wang, J.-Q.; Fu, Y.-Q.; Chen, J.-X.; Wang, F.; Feng, Z.-H.; Yin, J.-F.; Zeng, L.; Xu, Y.-Q. Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods. Food Chem. 2022, 380, 132217. [Google Scholar] [CrossRef] [PubMed]
- Lin, J.; Zhang, P.; Pan, Z.; Xu, H.; Luo, Y.; Wang, X. Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS. Food Chem. 2013, 141, 259–265. [Google Scholar] [CrossRef] [PubMed]
- Wang, K.B.; Liu, F.; Liu, Z.H.; Huang, J.A.; Xu, Z.X.; Li, Y.H.; Chen, J.H.; Gong, Y.S.; Yang, X.H. Analysis of chemical components in oolong tea in relation to perceived quality. Int. J. Food Sci. Technol. 2010, 45, 913–920. [Google Scholar] [CrossRef]
- Zhu, J.C.; Chen, F.; Wang, L.Y.; Niu, Y.W.; Yu, D.; Shu, C.; Chen, H.X.; Wang, H.L.; Xiao, Z.B. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS. J. Agric. Food Chem. 2015, 63, 7499–7510. [Google Scholar] [CrossRef]
- Qin, Z.; Pang, X.; Dong, C.; Cheng, H.; Hu, X.; Wu, J. Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level. Food Res. Int. 2013, 53, 864–874. [Google Scholar] [CrossRef]
- Zeng, L.; Zhou, Y.; Gui, J.; Fu, X.; Mei, X.; Zhen, Y.; Ye, T.; Du, B.; Dong, F.; Watanabe, N. Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process. J. Agric. Food Chem. 2016, 64, 5011–5019. [Google Scholar] [CrossRef]
- AbouLaila, M.; Sivakumar, T.; Yokoyama, N.; Igarashi, I. Inhibitory effect of terpene nerolidol on the growth of Babesia parasites. Parasitol. Int. 2010, 59, 278–282. [Google Scholar] [CrossRef]
- Chen, S.; Zhang, L.; Cai, X.; Li, X.; Bian, L.; Luo, Z.; Li, Z.; Chen, Z.; Xin, Z. (E)-Nerolidol is a volatile signal that induces defenses against insects and pathogens in tea plants. Hortic. Res. 2020, 7, 52. [Google Scholar] [CrossRef] [Green Version]
- Kline, D.L. Olfactory attractants for mosquito surveillance and control: 1-octen-3-ol. J. Am. Mosq. Control Assoc. 1994, 10, 280–287. [Google Scholar] [PubMed]
- Borg-Karlson, A.K.; Teng, J.; Valterová, I.; Unelius, C.R.; Taghizadeh, T.; Tolasch, T.; Francke, W. (S)-(+)-Linalool, a Mate Attractant Pheromone Component in the Bee Colletes cunicularius. J. Chem. Ecol. 2003, 29, 1–14. [Google Scholar] [CrossRef] [PubMed]
- Guo, X.; Ho, C.T.; Wan, X.; Zhu, H.; Wen, Z. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing. Food Chem. 2020, 341, 128230. [Google Scholar] [CrossRef] [PubMed]
- Chen, S.; Liu, H.H.; Zhao, X.M.; Li, X.L.; Shan, W.N.; Wang, X.X.; Wang, S.S.; Yu, W.Q.; Yang, Z.B.; Yu, X.M. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture. Food Res. Int. 2020, 128, 108778. [Google Scholar] [CrossRef]
- Lin, S.Y.; Chen, Y.L.; Lee, C.L.; Cheng, C.Y.; Chen, I.Z. Monitoring volatile compound profiles and chemical compositions during the process of manufacturing semi-fermented oolong tea. J. Pomol. Hortic. Sci. 2013, 88, 159–164. [Google Scholar] [CrossRef]
- Zhang, L.; Zeng, Z.D.; Zhao, C.X.; Kong, H.W.; Lu, X.; Xu, G.W. A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis. J. Chromatogr. A 2013, 1313, 245–252. [Google Scholar] [CrossRef]
- Picazo-Aragones, J.; Terrab, A.; Balao, F. Plant Volatile Organic Compounds Evolution: Transcriptional Regulation, Epigenetics and Polyploidy. Int. J. Mol. Sci. 2020, 21, 8956. [Google Scholar] [CrossRef]
- Kraujalyte, V.; Pelvan, E.; Alasalvar, C. Volatile compounds and sensory characteristics of various instant teas produced from black tea. Food Chem. 2016, 194, 864–872. [Google Scholar] [CrossRef]
- Wang, W.; Jin, S.; Guo, Y. Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics. Molecules 2019, 24, 1707. [Google Scholar] [CrossRef] [Green Version]
- Alasalvar, C.; Topal, B.; Serpen, A.; Bahar, B.; Pelvan, E.; GoKmen, V. Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey. J. Agric. Food Chem. 2012, 60, 6323–6332. [Google Scholar] [CrossRef]
- Ma, C.; Qu, Y.; Zhang, Y.; Qiu, B.; Wang, Y.; Xi, C. Determination of nerolidol in teas using headspace solid phase microextraction–gas chromatography. Food Chem. 2014, 152, 285–290. [Google Scholar] [CrossRef] [PubMed]
- Zou, J.; Song, X.; Ji, J.; Xu, W.; Chen, J.; Jiang, Y.; Wang, Y.; Chen, X. Polypyrrole/graphene composite-coated fiber for the solid-phase microextraction of phenols. J. Sep. Sci. 2015, 34, 2765–2772. [Google Scholar] [CrossRef] [PubMed]
Retention Time | Volatile Compounds | RI | ID a | Odor Type | Odor Description b |
---|---|---|---|---|---|
2.071 | 3-Methyl-furan | 594 | MS, RI | Roasted | / |
2.385 | Acetic acid | 613 | RI | Chemical | Strong odor of vinegar |
2.516 | 3-Methyl-butanal | 621 | MS, RI | Fruity | Apple-like |
2.624 | 2-Methyl-butanal | 627 | MS, RI | Roasted | / |
2.856 | 1-Penten-3-ol | 641 | MS, RI | Green | Grassy-green |
2.912 | 1-Penten-3-one | 645 | MS, RI | Chemical | Penetrating |
3.060 | Pentanal | 654 | MS, RI | Chemical | Strong, acrid, pungent odor |
3.124 | 2-Ethyl-furan | 657 | MS, RI | Roasted | Smoky burnt |
3.709 | 3-Methyl-butanenitrile | 693 | MS, RI | / | / |
3.714 | Acetal | 693 | MS, RI | Floral | Pleasant odor |
4.008 | 2-Methyl-butanenitrile | 711 | RI | / | odorless |
4.244 | (E)-2-Pentenal | 725 | MS, RI | Green | Pungent green |
4.514 | Toluene | 741 | MS, RI | Chemical | Benzene-like |
4.709 | (Z)-2-Penten-1-ol | 753 | MS, RI | Green | Green diffusive |
5.520 | Hexanal | 801 | MS, RI | Green | Strong, green |
5.521 | n-Butyl acetate | 801 | RI | Fruity | Fruity |
6.015 | 3-Ethyl-1H-pyrrole | 812 | MS, RI | Roasted | / |
6.414 | 2-Ethyl-2-butenal | 821 | RI | Green | Grassy green |
6.556 | n-Pentyl formate | 824 | RI | Fruity | Plum-like |
6.815 | Furfural | 830 | MS, RI | Roasted | Almond-like |
7.600 | (E)-2-Hexenal | 848 | MS, RI | Green | Vegetable-like |
7.868 | Ethylbenzene | 855 | MS, RI | Floral | Aromatic |
8.237 | 1,3-Dimethyl-benzene | 863 | MS, RI | Floral | Sweet |
8.464 | 1-Hexanol | 868 | MS, RI | Green | Sweet alcohol |
9.264 | Styrene | 887 | RI | Floral | Floral |
9.456 | 2-Heptanone | 891 | MS, RI | Fruity | Fruity |
9.849 | (Z)-4-Heptenal | 900 | MS, RI | Green | Fatty, green |
9.951 | Heptanal | 902 | MS, RI | Green | Penetrating fruity |
10.547 | Acetylfuran | 912 | MS, RI | Roasted | Coffee-like |
11.353 | Methyl hexoate | 925 | RI | Fruity | Pineapple |
11.353 | Methyl (Z)-3-hexenoate | 925 | MS, RI | Fruity | Fruity |
13.092 | (E)-2-Heptenal | 954 | MS, RI | Green | Pungent green |
13.147 | Benzaldehyde | 955 | MS, RI | Roasted | Almond |
13.671 | 5-Methyl-2-furancarboxaldehyde | 963 | MS, RI | Roasted | Caramellic |
14.148 | 1-Heptanol | 971 | MS, RI | Green | Fragrant |
14.666 | 1-Octen-3-ol | 980 | MS, RI | Chemical | Sweet earthy |
15.114 | 6-Methyl-5-Hepten-2-one | 987 | MS, RI | Green | Green citrus-like |
15.297 | β-Myrcene | 990 | MS, RI | Woody | / |
15.678 | (E,E)-2,4-Heptadienal | 996 | MS, RI | Chemical | Fatty, green |
15.774 | n-Butyl butanoate | 998 | RI | Fruity | Fruity, pineapple- |
16.082 | Octanal | 1003 | MS, RI | Fruity | Strong, fruity |
17.025 | 1,2,3-Trimethyl-benzene | 1016 | MS, RI | Chemical | Aromatic |
17.284 | o-Cymene | 1020 | MS, RI | Floral | Aromatic |
17.528 | D-Limonene | 1024 | MS, RI | Fruity | Citrus odor |
17.720 | 1,3-Dichloro-benzene | 1027 | RI | Floral | Aromatic |
17.941 | 2-Ethyl-1-hexanol | 1030 | MS, RI | Floral | Floral |
18.197 | Benzyl alcohol | 1034 | MS, RI | Fruity | Faint aromatic |
18.607 | Benzeneacetaldehyde | 1040 | MS, RI | Floral | Green floral and sweet |
19.000 | 1-Ethyl-2-formylpyrrole | 1046 | MS, RI | Roasted | burnt smokey |
19.087 | β-Ocimene | 1047 | MS, RI | Floral | / |
19.739 | (E)-2-Octenal | 1056 | MS, RI | Green | Fatty, green aroma |
20.105 | Acetophenone | 1062 | RI | Fruity | Oranges |
20.652 | cis-Furan linalool oxide | 1070 | MS, RI | / | / |
20.847 | 1-Octanol | 1073 | MS | Floral | Penetrating Aromatic |
21.755 | (E)-Linalool oxide (furan) | 1086 | MS, RI | Floral | / |
21.790 | 2-Methoxy-phenol | 1087 | RI | Roasted | Smoky |
22.729 | Linalool | 1100 | MS, RI | Floral | Floral odor |
23.020 | Hotrienol | 1105 | MS, RI | Floral | Mouldy |
23.451 | Phenylethyl Alcohol | 1111 | MS, RI | Fruity | Honey-like |
23.805 | (E)-4,8-Dimethylnona-1,3,7-triene | 1116 | RI | / | / |
25.190 | Benzyl nitrile | 1136 | MS, RI | Floral | Aromatic |
25.882 | 5-Ethyl-6-methyl-3(E)-hepten-2-one | 1146 | RI | / | / |
27.343 | trans-Linalool 3,7-oxide | 1167 | MS, RI | / | / |
28.265 | Octanoic acid | 1180 | RI | Chemical | Unpleasant |
28.733 | α-Terpineol | 1187 | MS, RI | Floral | Pleasant, floral |
28.736 | 1-Furfurylpyrrole | 1187 | MS, RI | Roasted | Vegetable aroma |
28.864 | Methyl salicylate | 1189 | MS, RI | Green | Wintergreen |
29.059 | trans-3,7-Dimethyl-1,5-octadien-3,7-diol | 1192 | MS, RI | / | / |
29.257 | β-Safranal | 1195 | MS, RI | Green | Green-floral |
29.969 | Decanal | 1205 | MS, RI | Floral | Floral-fatty odor |
30.205 | 2,4-Dimethyl-benzaldehyde | 1208 | MS, RI | Roasted | Bitter-almond |
30.671 | β-Cyclocitral | 1215 | MS, RI | Woody | / |
31.828 | (3Z)-3-Hexenyl 2-methylbutanoate | 1233 | RI | / | / |
32.174 | Isovaleric acid, dodecyl ester | 1238 | RI | Fruity | Fruity |
33.137 | β-Cyclohomocitral | 1252 | MS, RI | / | / |
33.370 | Geraniol | 1256 | MS, RI | Floral | Sweet rose odor |
33.693 | (E)-2-Decenal | 1260 | MS, RI | Green | Green, fatty |
34.313 | Citral | 1270 | MS, RI | Fruity | Strong lemon |
35.648 | Indole | 1290 | MS, RI | Floral | Light jasmine |
35.982 | (2-nitroethyl)-benzene | 1294 | MS, RI | / | / |
36.201 | 2-Methylnaphthalene | 1298 | RI | / | / |
40.331 | 2-Undecenal | 1362 | MS, RI | Fruity | Orange peel |
40.808 | 3-hydroxy-2,2,4-trimethylpentyl isobutyrate | 1370 | MS, RI | / | Characteristic |
41.568 | β-Damascenone | 1382 | MS, RI | Fruity | Floral, fruity |
41.585 | cis-3-Hexenyl hexanoate | 1382 | MS, RI | Green | Fruity green |
41.917 | n-Hexyl hexanoate | 1387 | MS, RI | Green | Herbaceous |
42.467 | Jasmone | 1396 | MS, RI | Floral | Odor of jasmine |
42.702 | Dodecanal | 1399 | RI | Chemical | Fatty |
44.032 | Syrfynol 104 | 1425 | MS, RI | / | / |
44.279 | α-Ionone | 1430 | MS, RI | Floral | / |
45.256 | β-Phenylethyl butyrate | 1448 | MS, RI | Fruity | / |
45.422 | Octyl-cyclohexane | 1452 | RI | / | / |
46.481 | 3-Methyltetradecane | 1472 | RI | / | / |
47.168 | 1-Dodecanol | 1485 | RI | Fruity | Sweet |
47.220 | α-Curcumene | 1486 | RI | / | / |
47.357 | 2,6-Di-tert-butylbenzoquinone | 1489 | RI | / | / |
47.607 | Jasmine lactone | 1494 | MS, RI | Roasted | Coconut-fruity |
48.166 | α-Farnesene | 1509 | MS, RI | Fruity | Citrus, herbal, lavender-like |
48.355 | 2,4-Di-tert-butylphenol | 1517 | MS, RI | / | / |
48.512 | β-Sesquiphellandrene | 1524 | MS, RI | / | / |
49.664 | (E)-Nerolidol | 1571 | MS, RI | Floral | Rose apple |
50.324 | Txib | 1599 | MS, RI | Chemical | Musty |
50.342 | Cedrol | 1599 | RI | Fruity | Cedar-like |
51.264 | Methyl jasmonate | 1654 | MS, RI | Floral | Powerful floral-herbaceous, sweet aroma |
51.704 | n-Hexyl salicylate | 1680 | MS, RI | / | / |
53.016 | Benzyl Benzoate | 1772 | MS, RI | Floral | Faint, pleasant |
53.339 | Ethyl myristate | 1796 | MS, RI | Chemical | Waxy |
53.729 | Isopropyl myristate | 1828 | MS, RI | / | Odorless |
53.883 | Neophytadiene | 1842 | MS, RI | / | / |
53.970 | Phytone | 1849 | MS, RI | / | / |
54.084 | Caffeine | 1859 | MS, RI | / | Odorless |
54.287 | Diisobutyl phthalate | 1876 | MS, RI | Chemical | Slight ester |
54.872 | Methyl palmitate | 1926 | MS, RI | Chemical | Oily, waxy, fatty |
54.898 | 7,9-Di-tert-butyl-1-oxaspiro (4,5) deca-6,9-diene-2,8-dione | 1928 | MS, RI | / | / |
55.329 | Dibutyl phthalate | 1965 | MS, RI | Floral | Slight, aromatic |
55.591 | Hexadecanoic acid, ethyl ester | 1987 | MS, RI | Floral | Slight, aromatic |
56.725 | Methyl linolenate | 2083 | MS, RI | / | / |
56.929 | Phytol | 2101 | MS, RI | Floral | Floral, balsam, powdery, waxy |
Volatile Compounds | ACI (%) | OT (μg/L) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
TGY-1 | TGY-2 | TGY-3 | TGY-4 | TGY-5 | HD-1 | HD-2 | BYQL | ZPSX-1 | ZPSX-2 | ||
3-Methyl-butanal | 0.02 | 0.03 | 0.02 | 0.03 | 0.03 | 0.06 | 0.06 | 0.52 | 0.08 | 0.08 | 1.1 |
1-Penten-3-one | 0.10 | 0.10 | 0.08 | 0.09 | 0.09 | 0.04 | 0.07 | 0.02 | 0.02 | 0.03 | 23 |
(E)-2-Pentenal | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 980 |
(E)-2-Hexenal | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.02 | 0.03 | 0.04 | 0.02 | 0.02 | 19.2 |
Ethylbenzene | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 220.5 |
1-Hexanol | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.02 | 0.03 | 0.06 | 0.04 | 0.03 | 5.6 |
2-Heptanone | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.01 | 0.00 | 140 |
(Z)-4-Heptenal | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 900 |
Heptanal | 0.54 | 0.60 | 0.53 | 0.66 | 0.51 | 0.36 | 0.54 | 0.19 | 0.21 | 0.19 | 2.8 |
Methyl (Z)-3-hexenoate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 70 |
(E)-2-Heptenal | 0.19 | 0.21 | 0.17 | 0.22 | 0.16 | 0.13 | 0.17 | 0.09 | 0.08 | 0.07 | 2.8 |
1-Heptanol | 0.00 | 0.01 | 0.01 | 0.01 | 0.01 | 0.02 | 0.02 | 0.02 | 0.05 | 0.01 | 5.4 |
1-Octen-3-ol | 0.32 | 0.34 | 0.34 | 0.39 | 0.34 | 0.74 | 0.67 | 0.67 | 0.65 | 0.42 | 1.5 |
(E,E)-2,4-Heptadienal | 2.46 | 2.84 | 2.60 | 3.15 | 1.93 | 1.16 | 1.99 | 0.61 | 0.26 | 0.24 | 15.4 |
2-Ethyl-1-hexanol | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 25,480 |
β-Ocimene | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.02 | 0.02 | 0.04 | 0.01 | 0.01 | 34 |
(E)-2-Octenal | 8.51 | 8.86 | 8.27 | 10.14 | 6.45 | 5.18 | 6.92 | 3.13 | 2.99 | 2.86 | 0.2 |
cis-Furan linalool oxide | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.01 | 0.00 | 0.00 | 320 |
1-Octanol | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 125.8 |
(E)-Linalool oxide (furan) | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 320 |
Linalool | 17.95 | 21.60 | 17.42 | 22.36 | 20.35 | 22.35 | 26.56 | 25.49 | 29.38 | 39.53 | 0.22 |
β-Safranal | 0.01 | 0.02 | 0.02 | 0.02 | 0.02 | 0.04 | 0.04 | 0.23 | 0.10 | 0.10 | 3 |
Decanal | 0.04 | 0.03 | 0.03 | 0.05 | 0.03 | 0.04 | 0.06 | 0.04 | 0.04 | 0.04 | 3 |
(E)-2-Decenal | 0.15 | 0.10 | 0.19 | 0.18 | 0.11 | 0.16 | 0.11 | 2.84 | 1.31 | 1.35 | 0.4 |
Citral | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.03 | 0.01 | 0.01 | 400 |
Indole | 1.35 | 1.34 | 1.79 | 1.97 | 1.39 | 1.60 | 0.55 | 0.22 | 0.71 | 0.44 | 40 |
α-Farnesene | 0.05 | 0.04 | 0.04 | 0.06 | 0.03 | 0.03 | 0.02 | 0.02 | 0.01 | 0.01 | 87 |
(E)-Nerolidol | 0.20 | 0.16 | 0.18 | 0.25 | 0.13 | 0.17 | 0.07 | 0.03 | 0.07 | 0.05 | 250 |
Methyl jasmonate | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.03 | 0.01 | 0.01 | 0.04 | 0.04 | 3 |
n-Hexyl salicylate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 73 |
Methyl palmitate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 19,000 |
Volatile Compounds | ACI (%) | OT (μg/L) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
T-1 | T-2 | T-3 | T-4 | T-5 | F-1 | F-2 | F-3 | F-4 | F-5 | ||
Acetal | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 80 |
3-Ethyl-1H-pyrrole | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 10,000 |
Benzaldehyde | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 750.89 |
(E,E)-2,4-Heptadienal | 1.23 | 1.64 | 2.09 | 1.44 | 1.26 | 2.19 | 2.17 | 1.68 | 2.05 | 2.00 | 15.4 |
o-Cymene | 0.06 | 0.06 | 0.06 | 0.04 | 0.03 | 0.06 | 0.04 | 0.03 | 0.03 | 0.03 | 11.4 |
2-Ethyl-1-hexanol | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 25,480 |
Benzyl alcohol | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 254.6 |
Benzeneacetaldehyde | 2.19 | 1.39 | 3.20 | 3.9 | 2.25 | 1.25 | 0.90 | 0.83 | 1.08 | 1.14 | 6.3 |
β-Ocimene | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.00 | 0.00 | 34 |
(E)-2-Octenal | 5.46 | 6.31 | 7.21 | 5.77 | 4.91 | 9.10 | 7.88 | 6.36 | 7.58 | 6.83 | 0.2 |
cis-Furan linalool oxide | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 320 |
1-Octanol | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 125.8 |
Hotrienol | 0.08 | 0.06 | 0.16 | 0.06 | 0.06 | 0.06 | 0.06 | 0.05 | 0.06 | 0.04 | 110 |
Phenylethyl alcohol | 0.01 | 0.00 | 0.01 | 0.01 | 0.01 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 564 |
trans-Linalool 3,7-oxide | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 190 |
β-Cyclocitral | 0.14 | 0.19 | 0.17 | 0.14 | 0.13 | 0.26 | 0.22 | 0.17 | 0.17 | 0.17 | 3 |
β-Phenylethyl butyrate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 376 |
α-Farnesene | 0.01 | 0.02 | 0.02 | 0.03 | 0.02 | 0.02 | 0.01 | 0.02 | 0.02 | 0.02 | 87 |
(E)-Nerolidol | 0.10 | 0.13 | 0.12 | 0.17 | 0.11 | 0.06 | 0.07 | 0.10 | 0.09 | 0.09 | 250 |
n-Hexyl salicylate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 73 |
Benzyl Benzoate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 341 |
Methyl palmitate | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 0.00 | 19,000 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Zeng, L.; Fu, Y.; Huang, J.; Wang, J.; Jin, S.; Yin, J.; Xu, Y. Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS. Foods 2022, 11, 1530. https://doi.org/10.3390/foods11111530
Zeng L, Fu Y, Huang J, Wang J, Jin S, Yin J, Xu Y. Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS. Foods. 2022; 11(11):1530. https://doi.org/10.3390/foods11111530
Chicago/Turabian StyleZeng, Lin, Yanqing Fu, Jinshui Huang, Jianren Wang, Shan Jin, Junfeng Yin, and Yongquan Xu. 2022. "Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS" Foods 11, no. 11: 1530. https://doi.org/10.3390/foods11111530