Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.

Heting Qi,Xiang Li,Shenghua Ding,Fuhua Fu,Zhaoping Pan

doi:10.3390/molecules25246027

Abstract

Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.

Highlights

Citrus tea is a unique tea product made by adding fermented tea to citrus shells and redrying them together
The volatile components of 19 types of citrus tea were obtained by HS-GC-IMS combined with
358 types of volatile organic compounds (VOCs) were analyzed by HS-solid-phase microextraction (SPME)-GC-MS (Table S2)

Summary

Introduction

Citrus tea is a unique tea product made by adding fermented tea to citrus shells and redrying them together. It has the characteristics and functional properties of citrus peel and tea, providing a mellow taste and citrus aroma, and has become rapidly popular in the Chinese tea market. Citrus tea contains several functional components, such as D-limonene, hesperidin, tea polyphenols and tea polysaccharide, which have been proven to possess multiple health-promoting effects, including antioxidation [1], anti-aging [2] and hypolipidemic efficacies [3]. Citrus tea has the flavors of both citrus and tea, and the volatile organic compounds (VOCs) with aroma components mainly include olefins, esters and alcohols. In terms of raw materials, Pu’er tea and C. reticulata “Chachi” peel are commonly

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