Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics
The evaluation of region-specific aroma characteristics in green tea remains critical for quality control. This study systematically analyzed eight Tongcheng Xiaohua tea samples (standard and premium batches) originating from four distinct regions using sensory analysis, electronic nose (E-nose), he...
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| author | Ge Jin Chenyue Bi Anqi Ji Jieyi Hu Yuanrong Zhang Lumin Yang Sunhao Wu Zhaoyang Shen Zhou Zhou Xiao Li Huaguang Qin Dan Mu Ruyan Hou Yan Wu |
| author_facet | Ge Jin Chenyue Bi Anqi Ji Jieyi Hu Yuanrong Zhang Lumin Yang Sunhao Wu Zhaoyang Shen Zhou Zhou Xiao Li Huaguang Qin Dan Mu Ruyan Hou Yan Wu |
| author_sort | Ge Jin |
| collection | DOAJ |
| description | The evaluation of region-specific aroma characteristics in green tea remains critical for quality control. This study systematically analyzed eight Tongcheng Xiaohua tea samples (standard and premium batches) originating from four distinct regions using sensory analysis, electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and chemometrics. The E-nose results demonstrated that the volatile characteristics of Tongcheng Xiaohua tea exhibit distinct geographical signatures, confirming the regional specificity of its aroma. HS-SPME-GC-MS identified 66 volatile metabolites across samples, with 18 key odorants (OAV > 1) including linalool, geraniol, (<i>Z</i>)-jasmone, and <i>β</i>-ionone driving aroma profiles. The partial least squares–discriminant analysis (PLS-DA) model, combined with variable importance in projection (VIP) scores and OAV, identified seven compounds that effectively differentiate the origins, among which <i>α</i>-pinene and <i>β</i>-cyclocitral emerged as novel markers imparting unique regional characteristics. Further comparative analysis between standard and premium grades revealed 2-methyl butanal, 3-methyl butanal, and dimethyl sulfide as main differential metabolites. Notably, the influence of geographical origin on metabolite profiles was found to be more significant than batch effects. These findings establish a robust analytical framework for origin traceability, quality standardization, and flavor optimization in tea production, providing valuable insights for the tea industry. |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
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| series | Foods |
| spelling | doaj-art-c5e3d2c8646b48bfa8d731c4201445192025-08-20T03:46:46ZengMDPI AGFoods2304-81582025-06-011411199610.3390/foods14111996Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and ChemometricsGe Jin0Chenyue Bi1Anqi Ji2Jieyi Hu3Yuanrong Zhang4Lumin Yang5Sunhao Wu6Zhaoyang Shen7Zhou Zhou8Xiao Li9Huaguang Qin10Dan Mu11Ruyan Hou12Yan Wu13Key Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, ChinaSchool of Food and Biological Engineering, Bengbu University, Caoshan Road No.1866, Bengbu 233030, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, ChinaKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, ChinaThe evaluation of region-specific aroma characteristics in green tea remains critical for quality control. This study systematically analyzed eight Tongcheng Xiaohua tea samples (standard and premium batches) originating from four distinct regions using sensory analysis, electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), and chemometrics. The E-nose results demonstrated that the volatile characteristics of Tongcheng Xiaohua tea exhibit distinct geographical signatures, confirming the regional specificity of its aroma. HS-SPME-GC-MS identified 66 volatile metabolites across samples, with 18 key odorants (OAV > 1) including linalool, geraniol, (<i>Z</i>)-jasmone, and <i>β</i>-ionone driving aroma profiles. The partial least squares–discriminant analysis (PLS-DA) model, combined with variable importance in projection (VIP) scores and OAV, identified seven compounds that effectively differentiate the origins, among which <i>α</i>-pinene and <i>β</i>-cyclocitral emerged as novel markers imparting unique regional characteristics. Further comparative analysis between standard and premium grades revealed 2-methyl butanal, 3-methyl butanal, and dimethyl sulfide as main differential metabolites. Notably, the influence of geographical origin on metabolite profiles was found to be more significant than batch effects. These findings establish a robust analytical framework for origin traceability, quality standardization, and flavor optimization in tea production, providing valuable insights for the tea industry.https://www.mdpi.com/2304-8158/14/11/1996green teavolatile componentsE-noseHS-SPME-GC-MSodor activity value |
| spellingShingle | Ge Jin Chenyue Bi Anqi Ji Jieyi Hu Yuanrong Zhang Lumin Yang Sunhao Wu Zhaoyang Shen Zhou Zhou Xiao Li Huaguang Qin Dan Mu Ruyan Hou Yan Wu Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics Foods green tea volatile components E-nose HS-SPME-GC-MS odor activity value |
| title | Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics |
| title_full | Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics |
| title_fullStr | Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics |
| title_full_unstemmed | Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics |
| title_short | Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics |
| title_sort | volatile profiling of tongcheng xiaohua tea from different geographical origins a multimethod investigation using sensory analysis e nose hs spme gc ms and chemometrics |
| topic | green tea volatile components E-nose HS-SPME-GC-MS odor activity value |
| url | https://www.mdpi.com/2304-8158/14/11/1996 |
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