Abstract
In the present work, a novel infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) was developed for rapid determination of the volatile components in green tea. The extraction parameters such as fiber type, sample amount, infrared power, extraction time, and infrared lamp distance were optimized by orthogonal experimental design. Under optimum conditions, a total of 82 volatile compounds in 21 green tea samples from different geographical origins were identified. Compared with classical water-bath heating, the proposed technique has remarkable advantages of considerably reducing the analytical time and high efficiency. In addition, an effective classification of green teas based on their volatile profiles was achieved by partial least square-discriminant analysis (PLS-DA) and hierarchical clustering analysis (HCA). Furthermore, the application of a dual criterion based on the variable importance in the projection (VIP) values of the PLS-DA models and on the category from one-way univariate analysis (ANOVA) allowed the identification of 12 potential volatile markers, which were considered to make the most important contribution to the discrimination of the samples. The results suggest that IRAE-HS-SPME/GC-MS technique combined with multivariate analysis offers a valuable tool to assess geographical traceability of different tea varieties.
Highlights
Tea is one of the most popular beverages in the world owing to its attractive aroma, taste, and health benefits [1, 2]
The extraction process of IRAE-Headspace solid-phase microextraction (HS-SPME) was affected by multiple parameters
A novel IRAE-HS-SPME followed by gas chromatography-mass spectrometry (GC-MS) was developed for rapid determination of the volatile components in green teas
Summary
Tea is one of the most popular beverages in the world owing to its attractive aroma, taste, and health benefits [1, 2]. According to the way of processing, teas are usually classified into three big groups based on their fermentation degrees: non-fermented (green and white), semi-fermented (oolong) and fully fermented (black tea including pu-erh tea) [3]. Green tea has gained more popularity because of its pleasant flavor, mainly in Asian countries especially in Japan and China [4]. The manufacturing process of green tea basically involves four steps, including withering, pan firing, rolling, and drying.
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