Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

• DOI: 10.1016/j.microc.2019.02.036
• Publication Date: 2019-02-14T12:36:03Z
• Authors: Liping Du; Chao Wang; Chenxia Zhang; Lijuan Ma; Yongquan Xu; Dongguang Xiao
• Keywords: Sensory Analysis; Quantitative Descriptive Analysis; Solid-Phase Microextraction

Abstract Volatile compounds and sensory characteristics of instant Pu-erh teas (IPET) produced through the spray-drying process were evaluated by using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) and descriptive sensory analysis (DSA), and compared with Pu-erh tea (PET). A total of 208 and 204 volatiles were identified in IPET and PET, respectively. Through independent samples t-test, 98 and 55 compounds showed highly significant differences (P ≤ 0.01) and significant differences (0.01