Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry
Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry
复制标题
气相电子鼻及气相色谱-离子迁移谱测定绿茶干燥过程香气动态特征
DOI：
10.1016/j.lwt.2021.112691
复制
发表时间：
2021-10-30
影响因子：
6
通讯作者：
Yuan, Haibo
中科院分区：
文献类型：
--
作者：
Yang, Yanqin;Chen, Jiayu;Yuan, Haibo
烘干工艺对香气质量起着重要作用。本文采用气相电子鼻(GC-E-NOSS)和气相色谱-离子迁移光谱分析(GC-IMS)技术，结合多元统计分析，分析了绿茶在不同温度梯度和不同持续时间下挥发性成分的动态变化。共鉴定出33个化合物。不同干燥时间的样品可明显区分为三个干燥阶段，其中20min干燥是一个关键的转折点。3-甲基丁醛、异丙醇、苯甲酸甲酯和庚醛被发现在区分上述三个阶段中起重要作用，这是基于在投影1.2和p<；0.01中的不同重要性。挥发分随干燥温度的升高而动态变化，在105℃时发生显著变化。此外，GC-E-NOSE能快速、有效地表征不同干燥条件下的动态变化，验证和补充了GC-IMS分析结果。本研究对绿茶干燥过程中挥发性代谢产物的变化提供了全面的认识。
The drying technology plays an important role in aroma quality. Herein, the dynamic change of volatile profiles of green tea under different temperature gradients and duration were analyzed by using gas phase electronic nose (GC-E-Nose) and gas chromatography-ion mobility spectrometry (GC-IMS) combined with multivariate statistical analysis. A total of 33 compounds were identified. Three drying stages could be clearly discriminated from the samples with different drying time, and 20-min-drying was a key transition point. 3-Methylbutanal, isopropyl alcohol, methyl benzoate, and heptanal were found to play an important role in discrimination of the above three stages, basing on variable importance in projection > 1.2 and p < 0.01. The volatile profiles changed dynamically with increasing drying temperature, and the significant change occurred under the temperature of 105 degrees C. In addition, the GC-E-Nose could quickly and effectively characterize the dynamic changes under different drying conditions, and verified and complemented the GC-IMS analysis results. This study provides comprehensive insight into variation in the volatile metabolite profile during the drying process of green tea.