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Establishing a quantitative volatile measurement method in tea by integrating sample extraction method optimizations and data calibration
Author(s) -
Chen Xiaobing,
Zhang Yi,
Du Zhenghua,
Liu Ruiming,
Guo Li,
Chen Changsong,
Wu Hualing,
Chen Mingjie
Publication year - 2021
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3617
Subject(s) - chemistry , aroma , chromatography , extraction (chemistry) , sample preparation , gas chromatography–mass spectrometry , gas chromatography , flavour , mass spectrometry , food science
Aroma is one of the key sensory attributes of tea. Quantitative volatile measurement is essential but technically challenging. Sample extraction is the first critical step for quantification. However, volatile extraction method has not been systematically optimized. The goal of this research was to establish a quantitative volatile measurement method in tea. For this end, solvent‐assisted flavour evaporation method was used; the effects of the numbers of extraction, stirring, sample amounts, solid–liquid ratios and postharvest treatments on volatile isolation were compared. We demonstrated that stirring did not improve total volatile recovery; the number of volatiles detected was positively correlated with sample amounts and the solid–liquid ratio, excess sample amounts compromised the quantification accuracy of abundant volatiles; cryopreservation largely preserved the volatile contents and composition of fresh tea leaves. Based on these findings, volatile extraction method was optimized. The volatile compounds were qualitatively and quantitatively analysed by GC‐MS and GC‐FID, respectively; the FID relative response factor for individual volatile was calculated to calibrate individual peak area of tea volatile. By integrating these techniques, a quantitative volatile measurement method was established. As a proof of concept, the described method was applied to investigate the seasonal effects on fresh tea leaf volatile. The described method should also be applicable to other horticultural crop species.