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

• Published in: Food Chemistry: X 2024-03, Vol.21, p.101047-101047, Article 101047
• Main Authors: Xu, Jiyuan, Zhang, Ying, Hu, Changbao, Yu, Bo, Wan, Cuixiang, Chen, Bin, Lu, Lirong, Yuan, Liren, Wu, Zhihua, Chen, Hongbing
• Format: Article
• Language: English
• Subjects: Flavor substances; Gas chromatography ion mobility spectrometry (GC-IMS); Head space-solid phase micro extraction gas chromatography mass spectrometry (HS-SPME-GC–MS); Relative odor activity value (ROAV); Storage duration
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.101047

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