Food and Fermentation Industries >

2021 , Vol. 47 >Issue 5: 231 - 237

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025578

Analysis of “Hanzhong Xianhao” odor fingerprints from different places based on GC-IMS

  • JIN Wengang ,
  • CHEN Xiaohua ,
  • GENG Jingzhang ,
  • JIANG Pengfei ,
  • PEI Jinjin
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  • 1(School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China)
    2(National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2020-09-04

  Revised date: 2020-09-21

  Online published: 2021-03-31

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Abstract

In order to facilitate the quality classification and brand management of “Hanzhong Xianhao” green tea, gas chromatography-ion mobility spectroscopy(GC-IMS) was used to analyze the differences of odor fingerprints of “Hanzhong Xianhao” from different producing areas (Nanzheng, Mianxian, Zhenba, Xixiang, and Ningqiang). The results showed that GC-IMS technology could be used to separate the odorants of “Hanzhong Xianhao” of different origins. A total of 61 volatile odorants were identified from five different producing areas, including 30 aldehydes, 12 ketones, 7 esters, 6 alcohols, 4 furans and 2 acids. The principal component analysis showed that there were differences in volatile odor components in “Hanzhong Xianhao”, and the cumulative contribution rate of the two principal components reached 73% which indicated that the origin of “Hanzhong Xianhao” could be discriminated based on GC-IMS technology. This study established the fingerprint of volatile odorants of “Hanzhong Xianhao” and visualizes the odor differences of tea samples from different producing areas, which could provide a method for its quality control, origin discrimination, quality evaluation and brand management in the future.

Key words： gas chromatography-ion mobility spectroscopy; green tea; odor fingerprint; principal component analysis; origin discrimination

Cite this article

JIN Wengang , CHEN Xiaohua , GENG Jingzhang , JIANG Pengfei , PEI Jinjin . Analysis of “Hanzhong Xianhao” odor fingerprints from different places based on GC-IMS[J]. Food and Fermentation Industries, 2021 , 47(5) : 231 -237 . DOI: 10.13995/j.cnki.11-1802/ts.025578

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