DISCRIMINATION OF VIETNAMESE GREEN TEAS FROM DIFFERENT GEOGRAPHICAL ORIGINS BY AROMA PROFILE USING HS-SPME/GC–MS
Keywords:Camellia sinenesis, volatile compounds, geographic origin, HS-SPME/GC–MS, PCA, HCA
Tea is one of the most consumed beverages in the world and its quality is influenced by geographical origin, variety and production methods. The profiling of volatile compounds (VOCs) has been investigated by headspace solid phase micro-extraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) analysis and applied for the discrimination of Vietnamese green teas from different geographical origins. The VOCs were extracted from the dried tea leaves by headspace solid-phase microextraction procedure and followed by GC–MS analysis. Tea samples from different origins were correctly discriminated according to their GC–MS profiling of VOCs by principal component analysis and cluster analysis. Our results demonstrate that the developed method in this study can be used to discriminate the Vietnamese green tea samples from different geographical origins with high reliability.
Lee J, Chambers DH, Chambers E, Adhikari K, Yoon Y. Volatile aroma compounds in various brewed green teas. Molecules, 18 (8) (2013) 10024-10041.
Ho Chi Tang, Zheng Xin, and L. Shiming, Tea aroma formation. Food Science and Human Wellness 4 (1) (2015) 9-27.
Lee, J., D. Chambers, and E. Chambers, Sensory and instrumental flavor changes in green tea brewed multiple times. Foods 2 (4) (2013) 554-571.
Lee, H.-J. and S.-K. Park, Studies on the free and bound aroma compounds in green and fermented teas. Korean J. Food Sci Technol, 43 (4) (2011) 407-412.
Jumtee, K., et al., Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis. J Biosci Bioeng, 112 (3) (2011) 252-255.
Fernández-Cáceres, P.L., et al., Differentiation of Tea (Camellia sinensis) varieties and their geographical origin according to their metal content. J. Agric. Food Chem. 49 (10) (2001) 4775-4779.
Hu, L. and C. Yin, Development of a new three-dimensional fluorescence spectroscopy method coupling with multilinear pattern recognition to discriminate the variety and grade of green tea. Food Analytical Methods 10 (7) (2017) 2281-2292.
J Lin, Y Dai, Y Guo, H Xu, X Wang, Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS. J Zhejiang Univ Sci B, 13 (12) (2012) 972-980.
Hai-Peng Lv, Zhong, Qiu-Sheng, Lin, Zhi, Wang, Li, Tan, Jun-Feng, Guo, Li Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC–olfactometry. Food Chemistry 130 (4) (2012) 1074-1081.
Jumtee, K.; Komura, H.; Bamba, T.; Fukusaki, E. Predication of Japanese green tea (Sencha)ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis. J. Biosci. Bioeng. 112 (12) (2011) 252–255.
Kawakami, M.; Yamanishi, T. Aroma characteristics of Kabusecha (shaded green tea). J. Agric. Chem. Soc. Japan 55 (1981) 117–123.
Wang, D.M., Yoshimura, T., Kubota, K. and Kobayashi, A. Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds. J. Agric. Food Chem. 48 (2000) 5411-5418.
Authors who publish with Vietnam Journal of Science and Technology agree with the following terms:
- The manuscript is not under consideration for publication elsewhere. When a manuscript is accepted for publication, the author agrees to automatic transfer of the copyright to the editorial office.
- The manuscript should not be published elsewhere in any language without the consent of the copyright holders. Authors have the right to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal’s published version of their work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are encouraged to post their work online (e.g., in institutional repositories or on their websites) prior to or during the submission process, as it can lead to productive exchanges or/and greater number of citation to the to-be-published work (See The Effect of Open Access).