Identification of key volatile and odor-active compounds in 10 main fragrance types of Fenghuang Dancong tea using HS-SPME/GC-MS combined with multivariate analysis

Dandan Qin,Qiushuang Wang,Xiaohui Jiang,Erdong Ni,Kaixing Fang,Hongjian Li,Qing Wang,Chendong Pan,Bo Li,Hualing Wu

FOOD RESEARCH INTERNATIONAL（2023）

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摘要

•Sixteen aroma compounds were identified as key compounds to distinguish FHDC and TGY.•Twenty compounds were selected as typical markers for the 10 FHDC fragrance types.•Benzyl nitrile and phenylethyl alcohol in RG are key markers to distinguish others.•β-Pinene in JH, and α-phellandrene in ZL are key aroma markers to distinguish others.

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关键词

Oolong tea,Fenghuang Dancong tea,Volatile compound,Fragrance type,Odor activity value,Floral odor,Partial least squares–discriminant analysis

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