Abstract
Tea is the second most consumed beverage, and its aroma, determined by volatile compounds (VOCs) present in leaves or developed during the processing stages, has a great influence on the final quality. The goal of this study is to determine the volatilome of different types of tea to provide a competitive tool in terms of time and costs to recognize and enhance the quality of the product in the food chain. Analyzed samples are representative of the three major types of tea: black, green, and white. VOCs were studied in parallel with different technologies and methods: gas chromatography coupled with mass spectrometer and solid phase microextraction (SPME-GC-MS) and a device called small sensor system, (S3). S3 is made up of tailor-made metal oxide gas sensors, whose operating principle is based on the variation of sensor resistance based on volatiloma exposure. The data obtained were processed through multivariate statistics, showing the full file of the pre-established aim. From the results obtained, it is understood how supportive an innovative technology can be, remotely controllable supported by machine learning (IoF), aimed in the future at increasing food safety along the entire production chain, as an early warning system for possible microbiological or chemical contamination.
Highlights
Tea is native to the northern hills at the foot of the Himalayas where the inhabitants chewed Camellia sinensis for medicinal purposes
Regarding the data extracted from the gas chromatography coupled with mass spectrometry (GC-mass spectrometer (MS))-solid-phase microextraction (SPME) analysis, the volatile fingerprints for each tea were identified, and the tables are presented at the end of the article in Appendix A (Tables A1–A11)
It is obtained from citronella or citral oil by mixing for 12 h in aqueous solution with K2CO3 and subsequent distillation and fractionation under vacuum. It was originally identified in lemongrass; later, it was discovered in the essential oils of lemons and geraniums. We find this ketone in grapes, melon, peaches, avocados, cognac, mangoes, rice, olives, blueberries, and more [33]
Summary
Tea is native to the northern hills at the foot of the Himalayas where the inhabitants chewed Camellia sinensis for medicinal purposes. The techniques have improved, and the cultivation areas have increased so as to arrive at the point today where many varieties are known [1]. It is one of the most consumed beverages worldwide, with an increase in the consumption of 23.4% in the last 7 years, reaching 297 billion liters by 2021. Tea is an aromatic beverage prepared by pouring hot or steaming water over dried or fresh leaves of the Camellia sinensis (green, white, and Oolong teas), an evergreen shrub (bush) and Camellia assamica (black and Pu-Erh tea), which originate and are cultivated, respectively, in China and India [2,3]. The first classification is based on the fermentation treatment and is the classification used at customs; in particular, we have:
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