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Geographical origin identification and quality control of Chinese chrysanthemum flower teas using gas chromatography–mass spectrometry and olfactometry and electronic nose combined with principal component analysis
- Luo, Dongsheng, Chen, Jun, Gao, Lin, Liu, Yuping, Wu, Jihong
- International journal of food science & technology 2017 v.52 no.3 pp. 714-723
- Chrysanthemum, alcohols, aldehydes, electronic nose, esters, flowers, gas chromatography-mass spectrometry, ketones, odors, olfactometry, principal component analysis, provenance, quality control, tea, terpenoids, volatile compounds
- Aroma profiles and volatile profiles were established based on volatile and aroma‐active components identified by gas chromatography–mass spectrometry and olfactometry (GC–MS–O) and electronic nose (E‐nose). The two profiles were used for quality control and origin identification of chrysanthemum flower teas. Results showed that 86 volatile components were identified in five chrysanthemum flower teas, including terpenes, alcohols, ketones, aldehydes, esters and others. Of them, 33 aroma‐active components were recognised, including 10 aroma categories. The aroma profiles and volatile profiles were established by 10 aroma categories and E‐nose. Chrysanthemum flower teas were divided into five groups on PCA score plots based on their aroma profiles and volatile profiles, and the key volatile (aroma‐active) components resulting in the tea sample differences were determined. The quality of chrysanthemum flower teas could be evaluated according to aroma‐active components and aroma profiles and origins could be discriminated by PCA combined with GC–MS–O and E‐nose.