دورية أكاديمية
Identification of Characteristic Flavor Substances of Jingyang Fu Brick Tea by Gas Chromatography-Ion Mobility Spectrometry and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry
| العنوان: | Identification of Characteristic Flavor Substances of Jingyang Fu Brick Tea by Gas Chromatography-Ion Mobility Spectrometry and Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry |
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| المؤلفون: | HOU Xiaohui, ZHANG Ting, ZHANG Meng, LUO Haojie, YUE Yuan, XIAO Chunge, YUE Tianli |
| المصدر: | Shipin Kexue, Vol 44, Iss 14, Pp 245-257 (2023) |
| بيانات النشر: | China Food Publishing Company, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | jingyang fu brick tea, volatile compounds, characteristic flavor substances, gas chromatography-ion mobility spectrometry, headspace solid phase microextraction-gas chromatography-mass spectrometry, Food processing and manufacture, TP368-456 |
| الوصف: | In order to determine the characteristic flavor of Jingyang Fu brick tea, a national geographical indication product, the volatile compounds of Jingyang Fu brick tea, Anhua Fu brick tea and four other dark teas were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in this study. The results showed that in total 154 compounds were identified by GC-IMS and HS-SPME-GC-MS, and the flavor composition of Jingyang Fu brick tea was clearly distinguished from that of Anhua Fu-brick tea and that of the other dark teas. Totally 12 characteristic substances of Jingyang Fu brick tea were obtained by comparative analysis with the other dark tea, seven of which were validated by GC-IMS, including 1-octen-3-one, n-hexanol, guaiacol, β-pinene, methyl butyrate, n-propanol and 2-heptanone, and the remaining five were characterized by HS-SPME-GC-MS based on aroma activity values, including hexanal, decanal, (E,E)-3,5-octadien-2-one, methyl salicylate and α-viologenone. The identification of characteristic flavor substances can provide a theoretical basis for the identification, origin tracing and processing optimization of Jingyang Fu brick tea. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1002-6630 |
| العلاقة: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-029.pdfTest; https://doaj.org/toc/1002-6630Test |
| DOI: | 10.7506/spkx1002-6630-20220824-298 |
| الوصول الحر: | https://doaj.org/article/267148d8fce3426d909196950a15d411Test |
| رقم الانضمام: | edsdoj.267148d8fce3426d909196950a15d411 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 10026630 |
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| DOI: | 10.7506/spkx1002-6630-20220824-298 |