Analysis of Characteristic Flavor Components and Cultivar Discrimination of Three Varieties of Famous Green Tea

doi:10.7506/spkx1002-6630-201602022

Abstract

Abstract:

High performance liquid chromatography (HPLC) in combination with high-resolution mass spectrometry (HRMS)
was employed to analyze the characteristic flavor components of three kinds of famous Chinese green tea, including Xihu
Longjing, Huangshan Maofeng and Xinyang Maojian, and their fingerprints were established for variety discrimination.
As the results, 15 common characteristic flavor components were identified in the three kinds of green tea, which included
epigallocatechin gallate (EGCG), caffine (CAF), epicatechin gallate (ECG), and epigallocatechin (EGC) etc. Based on
the diversified typical discriminant functions established using the relative peak areas of 15 common characteristic flavor
compounds, 31 green tea samples were discriminated into three categories with an accuracy of 100% through stepwise
discriminant analysis.

Key words: high performance liquid chromatography (HPLC), high-resolution mass spectrometry (HRMS), green tea, flavor components, fingerprint, variety discrimination

CLC Number:

TS272.5

WANG Shuhui, LONG Limei, SONG Shasha, CAO Xueli. Analysis of Characteristic Flavor Components and Cultivar Discrimination of Three Varieties of Famous Green Tea[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602022.

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Analysis of Characteristic Flavor Components and Cultivar Discrimination of Three Varieties of Famous Green Tea

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