Analysis of the Volatile Chemicals of Longjing Tea from Different Production Locations Using Electronic Nose

被引：1

作者：

DeSong Tang ^{[1
,2
]}

Cun Ao ^{[2
]}

ShuYing Gong ^{[1
,2
]}

YingBin Zhang ^{[1
]}

ZhiLei Gu ^{[1
]}

机构：

[1] Tea Research Institute,Zhejiang University

[2] Key Laboratory of Horticultural Plants Growth,Development and Biotechnology,Agricultural Ministry of

来源：

茶叶 | 2013年 / 39卷 / 04期

关键词：

Electronic noses(E-nose); longjing tea; volatile chemicals; chemometrics;

D O I：

暂无

中图分类号：

TS272.5 [各种茶];

学科分类号：

摘要：

Electronic nose has been applied in analysis of food products by monitoring their flavours.But it gives an overall response to a mixture of volatile components.In this work,multianalysis and chemometrics technique were employed to analyse the E-nose and GC-MS data of Longjing tea produced in different locations in Zhejiang province,China.A good discrimination of Longjing tea samples was obtained by E-nose according to the producing area,and a total of 38 compounds were commonly identified from the GC-MS data.Each individual volatile component was related to E-nose response using PLSR and the significance of each component was evaluated by the coefficient R2.Results indicated that isoamyl isovalerate,cis-3-hexenyl hexanoate,cadinene,phenylethylalcohol and linalool played an important role in response on E-nose sensors.It was possible to give a complementary information concerning the individual chemicals interacts with the sensors of E-nose instead of the total volatile components.

引用

页码：381 / 387

页数：7

共 28 条

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