Origin discrimination of Hubei green tea based on the volatile flavor compounds

doi:10.14088/j.cnki.issn0439-8114.2021.23.032

Abstract

Abstract: The volatile components of 40 famous green tea samples in different tea areas in Hubei province were analyzed by gas chromatography-mass spectrometry （GC-MS）. The results showed that 71 volatile compounds were detected from 40 green tea samples. Five, three and six characteristic volatile components were identified in Wuling Mountain and Yichang Three Gorges tea area in western Hubei , Qinba Mountain tea area in northwest Hubei , Dabie Mountain in eastern Hubei. 40 tea samples from different areas could be distinguished preliminary by partial least squares discriminant analysis（PLS-DA）, and distinguished effectively based on the stepwise discriminant analysis. 13 volatile compounds, such as Nerol, cis-nerolidol, 2-aminobenzoic acid methyl ester, were introduced into the discrimination model. The correct rate of the established discrimination model was 100.00%, and the cross-verification discrimination rate was 97.50%.

Key words: tea, volatile compounds, origin discrimination, comparative analysis

CLC Number:

WANG Xue-ping, ZHENG Peng-cheng, GAO Shi-wei, YE Fei, WANG Sheng-peng. Origin discrimination of Hubei green tea based on the volatile flavor compounds[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(23): 143-147.

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