Cargando…

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

Tea (Camellia sinensis) is one of the most popular beverages worldwide. Many types of tea products continuously emerge in an endless stream; so, the classification of tea becomes more difficult. Aroma is a vital indicator of tea quality. The present study deals with the identification of aroma compo...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lin, Yanping, Wang, Ying, Huang, Yibiao, Song, Huanlu, Yang, Ping
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340347/ https://www.ncbi.nlm.nih.gov/pubmed/37444171 http://dx.doi.org/10.3390/foods12132433

Ejemplares similares

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
por: Qi, Heting, et al.
Publicado: (2020)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
por: Xu, Jiyuan, et al.
Publicado: (2022)

HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
por: Gu, Wei, et al.
Publicado: (2023)

Distinguishing between Decaffeinated and Regular Coffee by HS-SPME-GC×GC-TOFMS, Chemometrics, and Machine Learning
por: Zou, Yun, et al.
Publicado: (2022)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics
por: Reale, Samantha, et al.
Publicado: (2021)

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
por: Wang, Chenchen, et al.
Publicado: (2019)

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

Searching for Potential Markers of Glomerulopathy in Urine by HS-SPME-GC×GC TOFMS
por: Ligor, Tomasz, et al.
Publicado: (2021)

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
por: Wu, Xinlong, et al.
Publicado: (2022)

An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS
por: Wu, Shufang, et al.
Publicado: (2023)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Discrimination and Characterization of the Volatile Organic Compounds in Schizonepetae Spica from Six Regions of China Using HS-GC-IMS and HS-SPME-GC-MS
por: Li, Chao, et al.
Publicado: (2022)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique
por: Gui, Xinxin, et al.
Publicado: (2023)

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
por: Wang, Daoliang, et al.
Publicado: (2023)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
por: Strocchi, Giulia, et al.
Publicado: (2022)

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
por: Zhang, Wenjun, et al.
Publicado: (2023)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
por: Fella, Panagiota, et al.
Publicado: (2022)

Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
por: Li, Ziming, et al.
Publicado: (2023)

Characterization of volatiles in flowers from four Rosa chinensis cultivars by HS-SPME-GC × GC-QTOFMS
por: Quan, Wenxuan, et al.
Publicado: (2023)

Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
por: Wu, Ruixiao, et al.
Publicado: (2022)

Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics
por: Pellacani, Samuele, et al.
Publicado: (2023)

Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
por: Zhang, Lin, et al.
Publicado: (2022)

Volatile Profile in Greek Grape Marc Spirits with HS-SPME-GC-MS and Chemometrics: Evaluation of Terroir Impact
por: Tsapou, Evangelia Anastasia, et al.
Publicado: (2023)

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS
por: Wang, Zhiling, et al.
Publicado: (2021)

The Study of Fingerprint Characteristics of Dayi Pu-Erh Tea Using a Fully Automatic HS-SPME/GC–MS and Combined Chemometrics Method
por: Lv, Shidong, et al.
Publicado: (2014)

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis
por: Yang, Yan-Qin, et al.
Publicado: (2018)

Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS
por: Wang, Min, et al.
Publicado: (2023)

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine
por: Williams, Cody, et al.
Publicado: (2020)

Optimisation of the HS-SPME/GC-MS Approach by Design of Experiments Combined with Chemometrics for the Classification of Cretan Virgin Olive Oils
por: Lioupi, Artemis, et al.
Publicado: (2022)

Volatile Compound Profiling of Seven Tuber Species Using HS-SPME-GC-MS and Classification by a Chemometric Approach
por: Korkmaz, Cansu, et al.
Publicado: (2023)

Differentiation of Mountain- and Garden-Cultivated Ginseng with Different Growth Years Using HS-SPME-GC-MS Coupled with Chemometrics
por: Zhang, Luoqi, et al.
Publicado: (2023)

GC-MS and HS-SPME-GC×GC-TOFMS Determination of the Volatile Composition of Essential Oils and Hydrosols (By-Products) from Four Eucalyptus Species Cultivated in Tuscany
por: Ieri, Francesca, et al.
Publicado: (2019)

Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d’Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy)
por: Rossi, Leucio, et al.
Publicado: (2023)

Authentification of fruit spirits using HS-SPME/GC-FID and OPLS methods
por: Bajer, Tomáš, et al.
Publicado: (2020)

Characterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS
por: Chávez-Márquez, Alejandra, et al.
Publicado: (2022)

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS
por: Qi, Shuai, et al.
Publicado: (2022)

HS−SPME/GC−MS Reveals the Season Effects on Volatile Compounds of Green Tea in High−Latitude Region
por: Wang, Jie, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_dks0v485vrtn8d94dut3an5o2l