Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas
Rapid volatiles fingerprinting by dopant-assisted positive photoionization ion mobility spectrometry for discrimination and characterization of Green Tea aromas
复制标题
通过掺杂剂辅助正光离子化离子迁移谱进行快速挥发物指纹分析，用于绿茶香气的辨别和表征
DOI：
10.1016/j.talanta.2018.08.039
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发表时间：
2019-01-01
期刊：
影响因子：
6.1
通讯作者：
Zhou, Qinghua
中科院分区：
文献类型：
--
作者：
Li, Jia;Yuan, Haibo;Zhou, Qinghua
香气是茶叶风味的主要特征之一，也是评价茶叶品质的重要指标。在此，我们提出了一种新的方法，快速，非破坏性和实时指纹图谱的绿色茶香气使用离子迁移谱（IMS）没有事先样品处理。通过对其他光源的比较，确定了丙酮作为掺杂剂的正光电离源作为茶叶挥发物分析的合适光源。为了验证该方法的有效性，采用IMS指纹图谱对高品质绿色茶的指标--板栗香气进行了区分。特别地，在感官评价中具有细微差异的三个子类型，即，将IMS指纹图谱与化学计量学相结合，对嫩香、纯香和烤栗子香进行了分类，总体预测准确率为95.6%。此外，我们展示了一个战略的二维IMS轮廓捕捉茶叶挥发物的“动态”。据我们所知，这是第一篇使用基于IMS的工具进行茶叶香气分析的报道，它可以作为传统茶叶感官评价的补充，并有望用于茶叶制造过程的过程监控。
Aroma is one major concern of tea flavor and represents an essential criterion for quality evaluation. Herein, we presented a novel approach for rapid, non-destructive and real-time fingerprinting of green tea aromas using ion mobility spectrometry (IMS) without prior sample treatment. Positive photoionization with acetone as dopant was selected as suitable source for tea volatiles analysis in comparison to other sources. To demonstrate the effectiveness of presented method, chestnut-like aroma, an indicator of high-quality green teas, was distinguished from others using IMS fingerprinting. In particular, three sub-types with subtle difference in sensory evaluation, i.e., tender, pure and roasted chestnut-like aroma, were classified by IMS fingerprinting in combination with chemometrics with an overall predictive accuracy of 95.6%. Furthermore, we demonstrated a strategy of two-dimensional IMS profiling for capturing the "dynamics" of tea volatiles. To our knowledge this is the first report of tea aroma analysis using IMS-based tool, which may serve as a complement to the conventional tea sensory evaluation and is promising for process monitoring during tea manufacture.