1. HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
- Author
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Chenyang Ma, Qingyi Wang, Di Tian, Wenxia Yuan, Xuan Tang, Xiujuan Deng, Yapeng Liu, Chang Gao, Guofu Fan, Xue Xiao, Baijuan Wang, Yali Li, and Hongjie Zhou
- Subjects
Large leaf species ,GABA tea ,Volatile components ,Multivariate statistics ,Potential markers ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Anaerobic processing is a crucial factor influencing the formation of flavor quality in Gamma-aminobutyric acid (GABA) tea. In this study, headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was employed to explore the flavor characteristics of different types of GABA tea. We utilized multivariate analyses to identify at least 146 volatile components (VOCs) across 12 functional groups in the GABA tea samples via principal component analysis (PCA). At least 40 differential VOCs were screened from the GABA tea samples via orthogonal partial least squares-discriminant analysis. Subsequently, a minimum of four VOCs were identified in the GABA tea samples via the Pearson correlation coefficient combined with relative odor activity values as potential markers for flowery and fruity aromas, clarifying the impact of the VOCs on these characteristics. The results of this study provide a theoretical basis for understanding the formation of flowery and fruity flavor characteristics in GABA tea.
- Published
- 2024
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