Academic Journal
Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS
| Title: | Profiling of volatile and non-volatile compounds in Dianhong by a combined approach of static headspace GC-MS and UPLC-MS |
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| Authors: | Yanzhi Sun, Yingjie Fu, Rirong Chen, Yipeng Zhang, Tougen Liao, Hui Xi, Shihao Sun, Zhihong Cheng |
| Source: | CyTA - Journal of Food, Vol 20, Iss 1, Pp 305-315 (2022) |
| Publisher Information: | Taylor & Francis Group, 2022. |
| Publication Year: | 2022 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Black tea, static headspace, volatile organic compounds, GC-MS, LC-MS, Té negro, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive constituents of Dianhong. This article reported for the first time the volatile and non-volatile composition profiles of Dianhong from four main producing areas. A combined total of 42 VOCs were identified from four Dianhong samples by static headspace GC-MS. Thirteen VOCs were found to be important common components contributing to the characteristic aroma of Dianhong. The non-VOCs of Dianhong were evaluated by UPLC-ESI-MS, and Dianhong samples from four producing areas shared almost the same component profiles. Thirty-four components including derivatives of quinic acid, gallic acid, and catechin, flavone C-glycosides, flavonol O-glycosides, and alkaloids were characterized. Finally, catechin, gallic acid, 5-O-galloylquininc acid, and theobromine were characterized as the main non-VOCs in Dianhong. Dianhong samples from four main producing areas showed similar VOCs and non-VOCs profiles under our optimized GC-MS and LC-MS conditions. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Spanish; Castilian |
| ISSN: | 19476337 1947-6345 1947-6337 |
| Relation: | https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345 |
| DOI: | 10.1080/19476337.2022.2136761 |
| Access URL: | https://doaj.org/article/875ffd709e4f4bc3b9bfd8eaedc30ea8 |
| Accession Number: | edsdoj.875ffd709e4f4bc3b9bfd8eaedc30ea8 |
| Database: | Directory of Open Access Journals |
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| ISSN: | 19476337 19476345 |
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| DOI: | 10.1080/19476337.2022.2136761 |
| Published in: | CyTA - Journal of Food |
| Language: | English Spanish; Castilian |