Analysis of Volatile Compounds and Geographical Origin Discrimination of Lu Mountain Clouds-Mist Tea by Principal Components Analysis

doi:10.7506/spkx1002-6630-201724010

Abstract

Abstract: The volatile compounds of Lu Mountain Clouds-Mist tea from three producing regions were investigated by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 76 volatile components were identified from the samples, the predominant ones being (Z)-3-hexen-1-ol (4.00%), heptanal (3.87%), benzyl alcohol (13.76%), undecane (11.21%), linalool (3.70%), phenylethyl alcohol (14.41%), and cedrol (5.37%). Principal component analysis (PCA) was applied to find the main factors affecting the volatile components. The results showed that 6 principal components could reflect most of the information on Lu Mountain Clouds-Mist tea with a cumulative contribution rate of 82.63%. The tea samples from three different regions could be clearly discriminated based on their chemical properties. The geographical origin discrimination of tea samples collected randomly from a local market was also achieved by PCA. Lu Mountain Clouds-Mist tea from the same region could be identified with an accuracy of 100%.

Key words: Lu Mountain Clouds-Mist tea, gas chromatography-mass spectrometry, volatile compounds, principal component analysis, geographical origin discrimination

CLC Number:

TS207.3

LIU Ye, GE Liqin, WANG Yuanxing. Analysis of Volatile Compounds and Geographical Origin Discrimination of Lu Mountain Clouds-Mist Tea by Principal Components Analysis[J]. FOOD SCIENCE, 2017, 38(24): 60-67.

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Analysis of Volatile Compounds and Geographical Origin Discrimination of Lu Mountain Clouds-Mist Tea by Principal Components Analysis

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