The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS

• DOI: 10.1016/j.fochx.2023.101047
• Publication Date: 2023-12-11T20:56:59Z
• Authors: Jiyuan Xu; Ying Zhang; Changbao Hu; Bo Yu; Cuixiang Wan; Bin Chen; Lirong Lu; Liren Yuan; Zhihua Wu; Hongbing Chen
• Keywords: Nonanal

To study the effect of storage (for 0, 3, 6, and 12 months) on flavor green tea (GT), we monitored volatile organic compounds (VOCs) in GT through gas chromatography (GC) combined with ion mobility spectrometry headspace solid-phase micro extraction, GC-MS (mass spectrometry). Then, relative odor activity value (ROAV) was applied to analyze aroma contribution VOCs. During storage, polyphenol caffeine contents gradually decreased from 22.38 % 18.51 4.37 3.74 %, respectively, total soluble sugar first increased then (from 4.89 7.16 5.02 %). Although free amino acid showed a fluctuating trend, content cysteamine gradually. The VOCs positive aroma, including linalool, geraniol, nonanal, 6-methyl-5-hepten-2-one, decreased. They also contributed less ROAV after storage. ROAVs geraniol 3.37 0.79, 100 38.21, 2.98 1.8, months Principal component analysis can be used identify samples different durations based these data. Given increase amount decrease that linalool oxide, oxidation may not only factor responsible for quality