Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

Jingfang Shi; Wenjie Huang; Zhuang Chen; Shili Sun; Limin Xiang; Qian Kong; Xiaohui Jiang; Dong Chen; Shijuan Yan

doi:doi:10.11648/j.ijnfs.20180705.12

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Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS

Jingfang Shi, Wenjie Huang, Zhuang Chen, Shili Sun, Limin Xiang, Qian Kong, Xiaohui Jiang, Dong Chen, Shijuan Yan

Published in International Journal of Nutrition and Food Sciences (Volume 7, Issue 5)

Received: 15 August 2018 Accepted: 4 September 2018 Published: 9 October 2018

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Abstract

FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.

Published in	International Journal of Nutrition and Food Sciences (Volume 7, Issue 5)
DOI	10.11648/j.ijnfs.20180705.12
Page(s)	160-172
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

FengHuang Dancong, Volatile Components, HS-SPME, GC-MS

References

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APA Style

Jingfang Shi, Wenjie Huang, Zhuang Chen, Shili Sun, Limin Xiang, et al. (2018). Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS. International Journal of Nutrition and Food Sciences, 7(5), 160-172. https://doi.org/10.11648/j.ijnfs.20180705.12

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ACS Style

Jingfang Shi; Wenjie Huang; Zhuang Chen; Shili Sun; Limin Xiang, et al. Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS. Int. J. Nutr. Food Sci. 2018, 7(5), 160-172. doi: 10.11648/j.ijnfs.20180705.12

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AMA Style

Jingfang Shi, Wenjie Huang, Zhuang Chen, Shili Sun, Limin Xiang, et al. Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS. Int J Nutr Food Sci. 2018;7(5):160-172. doi: 10.11648/j.ijnfs.20180705.12

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@article{10.11648/j.ijnfs.20180705.12,
  author = {Jingfang Shi and Wenjie Huang and Zhuang Chen and Shili Sun and Limin Xiang and Qian Kong and Xiaohui Jiang and Dong Chen and Shijuan Yan},
  title = {Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {5},
  pages = {160-172},
  doi = {10.11648/j.ijnfs.20180705.12},
  url = {https://doi.org/10.11648/j.ijnfs.20180705.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180705.12},
  abstract = {FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.},
 year = {2018}
}

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TY  - JOUR
T1  - Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS
AU  - Jingfang Shi
AU  - Wenjie Huang
AU  - Zhuang Chen
AU  - Shili Sun
AU  - Limin Xiang
AU  - Qian Kong
AU  - Xiaohui Jiang
AU  - Dong Chen
AU  - Shijuan Yan
Y1  - 2018/10/09
PY  - 2018
N1  - https://doi.org/10.11648/j.ijnfs.20180705.12
DO  - 10.11648/j.ijnfs.20180705.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 160
EP  - 172
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20180705.12
AB  - FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.
VL  - 7
IS  - 5
ER  -

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Author Information

Jingfang Shi

Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Wenjie Huang

Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Zhuang Chen

Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Shili Sun

Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Limin Xiang

Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Qian Kong

Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Xiaohui Jiang

Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Dong Chen

Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Shijuan Yan

Agro-Biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, China

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APA Style

Jingfang Shi, Wenjie Huang, Zhuang Chen, Shili Sun, Limin Xiang, et al. (2018). Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS. International Journal of Nutrition and Food Sciences, 7(5), 160-172. https://doi.org/10.11648/j.ijnfs.20180705.12

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ACS Style

Jingfang Shi; Wenjie Huang; Zhuang Chen; Shili Sun; Limin Xiang, et al. Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS. Int. J. Nutr. Food Sci. 2018, 7(5), 160-172. doi: 10.11648/j.ijnfs.20180705.12

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AMA Style

Jingfang Shi, Wenjie Huang, Zhuang Chen, Shili Sun, Limin Xiang, et al. Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS. Int J Nutr Food Sci. 2018;7(5):160-172. doi: 10.11648/j.ijnfs.20180705.12

Copy | Download

@article{10.11648/j.ijnfs.20180705.12,
  author = {Jingfang Shi and Wenjie Huang and Zhuang Chen and Shili Sun and Limin Xiang and Qian Kong and Xiaohui Jiang and Dong Chen and Shijuan Yan},
  title = {Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {5},
  pages = {160-172},
  doi = {10.11648/j.ijnfs.20180705.12},
  url = {https://doi.org/10.11648/j.ijnfs.20180705.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180705.12},
  abstract = {FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled with GC-MS
AU  - Jingfang Shi
AU  - Wenjie Huang
AU  - Zhuang Chen
AU  - Shili Sun
AU  - Limin Xiang
AU  - Qian Kong
AU  - Xiaohui Jiang
AU  - Dong Chen
AU  - Shijuan Yan
Y1  - 2018/10/09
PY  - 2018
N1  - https://doi.org/10.11648/j.ijnfs.20180705.12
DO  - 10.11648/j.ijnfs.20180705.12
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 160
EP  - 172
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20180705.12
AB  - FengHuang Dancong tea is famous for its excellent aroma quality. In order to characterize the volatile components in different aroma types of FengHuang Dancong tea, both fresh leaves and manufactured teas of seven well-known aroma types and their ancestor variety, which were harvested from the same places and manufactured using the same procedure, were investigated using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Results indicated that the volatile composition and contents of manufactured teas and fresh leaves, including HuangZhi, XingRen, GuiHua, MiLan, JiangHua, YuLan YeLai and Fenghuang Shuixian, were obviously different. Linalool, (E)-2-hexenal, cis-3-hexenyl acetate, linalool oxide, methyl salicylate, geraniol, and nerolidol were the major volatile components in fresh leaves, and their total relative contents ranged from 78.44-90.07%. But in manufactured teas, hotrienol, linalool, β-myrcene, D-limonene, 1-ethyl-1H-pyrrole-2-carboxaldehyde, β-ocimene, linalool oxide, benzyl nitrile, indole, jasmone, and nerolidol were the major volatile components, ranged from 60.12-93.97%. Although there were some similarities in the aroma composition and content among the manufactured teas of different aroma types, each type had unique aroma characteristics. The obvious difference between FengHuang Shuixian and other aroma types of manufactured teas may be due to the higher content of alkene and pyrrole derivatives and lower content of alcohols, especial terpene alcohols. Furthermore, the correlations between manufactured teas and the fresh leaves indicated that the volatile compounds profile of fresh leaves may affect the aroma quality of the manufactured tea. This study provided a comprehensive comparison of the volatile profile in different aroma types of Fenghuang Dancong tea, which is a scientific foundation for further quality assessment of Fenghuang Dancong variety in the future.
VL  - 7
IS  - 5
ER  -

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