Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS.

Zhiling Wang,Bo Hong,Zhaoyu Gu,Yixin Yuan,Xin Zhao

doi:10.3390/molecules26237113

Zhiling Wang, Bo Hong + Show 3 more

Open Access

https://doi.org/10.3390/molecules26237113

Copy DOI

Journal: Molecules (Basel, Switzerland)	Publication Date: Nov 24, 2021
Citations: 16	License type: CC BY 4.0

Affiliation: China Agricultural University

Abstract

Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatography-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemical nature were identified and quantified. Partial least squares discriminant analysis (PLS-DA) revealed that four chrysanthemum teas were distinct from each other based on their volatile compounds. Furthermore, this work provides reference methods for detecting novel volatile organic compounds in chrysanthemum tea plants and products.

Highlights

Chrysanthemum, which is a plant native to China, is one of the top ten traditional flowers in China
Volatile composition is an important feature contributing to flavor, and it directly influences the overall assessment of chrysanthemum tea and its preference by consumers [10]
Most studies have focused on the nutritional and functional components of chrysanthemum tea [4,6,38], but the volatility is an important trait that determines chrysanthemum tea’s overall quality and flavor [10]. To fill this knowledge gap, in this study, we relied on GC-IMS to identify the volatile components in different chrysanthemum teas

Summary

Introduction

Chrysanthemum, which is a plant native to China, is one of the top ten traditional flowers in China. It is well known for its various ornamental, medicinal, and edible properties [1,2,3]. Tea is one of the most preferred beverages [8], and in Asia, chrysanthemum tea is popular because of its unique flavor [9]. Volatile composition is an important feature contributing to flavor, and it directly influences the overall assessment of chrysanthemum tea and its preference by consumers [10]. Much research has focused on the qualitative aspects of chrysanthemum tea’s function [6,11,12,13,14,15], whereas its volatility remains generally understudied

Results

Discussion

Conclusion