数字农科院2.0

Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm

文献类型： 外文期刊

作者： Qianqian Li;Chaoyang Zhang;Wei Liu;Bei Li;Shengfan Chen;Huawei Wang;Yi Li;Jianxun Li

作者机构：

关键词： GC-IMS;HS-SPME/GC–MS;Random forest;Tea processing;Vine tea

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2024 年 460 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： It is imperative to unravel the dynamic variation of volatile components of vine tea during processing to provide guidance for tea quality evaluation. In this study, the dynamic changes of volatile compounds of vine tea during processing were characterized by GC-IMS and HS-SPME/GC–MS. As a result, 103 volatile compounds were characterized by the two technologies with three overlapped ones. The random forest approach was employed to develop the models and explore key volatile compounds. 23 key compounds were explored, among which 13 were derived from GC-IMS and ten were from HS-SPME/GC–MS. Moreover, the area under the receiver operating characteristics curve with 100 cross validations by the pair-wised models were all 1 for the established models. Furthermore, the primary aroma formation mechanism for the key volatile compounds were mainly involved in fatty acid and amino acid metabolism. Besides, this study provides a theoretical support for directed processing and quality control of vine tea.

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