数字农科院2.0

Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning

文献类型： 外文期刊

作者： Yue Duan;Xing Gao;Bolin Shi;Mingguang Yu;Junaid Raza;Huijuan Sun;Ying Wang;Huanlu Song;Yongquan Xu

作者机构：

关键词： GC × GC-O-MS;GC-IMS;Key differential aroma compounds;Random Forest;Roasting processing;Shuixian

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 489 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Understanding aroma compounds' changes during Shuixian roasting is vital for scientific guidance. This study used gas chromatography–ion mobility spectrometry (GC-IMS) and two-dimensional gas chromatography-olfactory-mass spectrometry (GC × GC-O-MS) to identify 100 and 183 compounds, respectively. The random forest algorithm combined with relative odor activity value (rOAV) was used to identify eight key differential compounds: 3-methylbutanal, (E)-2-octenal, 5-methylfurfural, 2-ethyl-5-methylpyrazine, 1-furfuryl pyrrole, 1-(1H-pyrrol-2-yl)-ethanone, 1-octen-3-ol, and (Z)-4-heptenal. The metabolic pathways of these compounds were analyzed, mainly involving the Maillard reaction and lipid oxidation. This study not only provides theoretical support for the targeted processing and quality control of Shuixian but also introduces a novel methodological framework by integrating advanced analytical techniques with machine learning, offering new insights into the dynamic changes of volatile compounds during tea roasting.

分类号：

  • 相关文献

[1]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. Qianqian Li,Chaoyang Zhang,Wei Liu,Bei Li,Shengfan Chen,Huawei Wang,Yi Li,Jianxun Li. 2024

[2]Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan. Yang, Guowu,Zhang, Juanxiang,Dai, Rongfeng,Ma, Xiaoyong,Huang, Chun,Ren, Wenwen,Ma, Xiaoming,Lu, Jianwei,Zhao, Xue,Ji, Renqing,Zha, Lao,Guo, Xian,Chu, Min,La, Yongfu,Bao, Pengjia,Liang, Chunnian. 2023

[3]Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science. Gou, Min,Bi, Jinfeng,Chen, Qinqin,Wu, Xinye,Fauconnier, Marie-Laure,Qiao, Yening. 2021

[4]Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS. Yuting Rong,Jialing Xie,Haibo Yuan,Lilei Wang,Fuqiao Liu,Yuliang Deng,Yongwen Jiang,Yanqin Yang. 2023

[5]Application of GC-IMS coupled with chemometric analysis for the classification and authentication of geographical indication agricultural products and food. Hong Zhu,Dazhou Zhu,Junmao Sun. 2023

[6]Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing. Jialing Xie,Lilei Wang,Yuliang Deng,Haibo Yuan,Jiayi Zhu,Yongwen Jiang,Yanqin Yang. 2023

[7]Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis. Yening Qiao,Qinqin Chen,Jinfeng Bi,Xinye Wu,Xinwen Jin,Min Gou,Xinrui Yang,Giorgia Purcaro. 2022

[8]Effect of Pathogenic Fungal Infestation on the Berry Quality and Volatile Organic Compounds of Cabernet Sauvignon and Petit Manseng Grapes. Xueyao Li,Tinggang Li,Minmin Li,Deyong Chen,Xiaowei Liu,Shanshan Zhao,Xiaofeng Dai,Jieyin Chen,Zhiqiang Kong,Jianxin Tan. 2022

[9]Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS. Yanqin Yang,Michael C. Qian,Yuliang Deng,Haibo Yuan,Yongwen Jiang. 2022

[10]Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry. Lu, Zengkui,Li, Jianye,Yuan, Chao,Xi, Bin,Yang, Bohui,Meng, Xianyu,Guo, Tingting,Yue, Yaojing,Gao, Yaqin,Liu, Jianbin,Sun, Xiaoping. 2022

[11]Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis. Yanqin Yang,Hongkai Zhu,Jiayu Chen,Jialing Xie,Shuai Shen,Yuliang Deng,Jiayi Zhu,Haibo Yuan,Yongwen Jiang. 2022

[12]Uncovering the Dynamic Alterations of Volatile Components in Sweet and Floral Aroma Black Tea during Processing. Yanqin Yang,Qiwei Wang,Jialing Xie,Yuliang Deng,Jiayi Zhu,Zhongwen Xie,Haibo Yuan,Yongwen Jiang. 2024

[13]Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses. Qiao M.,Xiong H.,Cai X.,Jiang Y.,Zhao X.,Miao B.. 2024

[14]Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing. Yanqin Yang,Jialing Xie,Qiwei Wang,Lilei Wang,Yan Shang,Yongwen Jiang,Haibo Yuan. 2024

[15]Comprehensive characterisation of taste and aroma profiles of Daokou red-cooked chicken by GC-IMS and GC-MS combined with chemometrics. Sun, Xiangxiang,Yu, Yumei,Saleh, Ahmed S. M.,Yang, Xinyu,Ma, Jiale,Zhang, Dequan,Li, Wenhao,Wang, Zhenyu. 2023

[16]Understanding the dynamic changes of volatile and non-volatile metabolites in black tea during processing by integrated volatolomics and UHPLC-HRMS analysis. Yang, Yanqin,Xie, Jialing,Wang, Qiwei,Deng, Yuliang,Zhu, Li,Zhu, Jiayi,Yuan, Haibo,Jiang, Yongwen. 2024

[17]HS-GC-IMS and HS-SPME/GC-MS coupled with E-nose and E-tongue reveal the flavors of raw milk from different regions of China. Chi X.,Zhang Y.,Zheng N.,Wang J.,Liu H.. 2024

[18]Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose. Xiangxiang Sun,Yumei Yu,Ahmed S.M. Saleh,Xinyu Yang,Jiale Ma,Ziwu Gao,Dequan Zhang,Wenhao Li,Zhenyu Wang. 2023

[19]Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses. Hao, Yaofei,Li, Jianxun,Zhao, Zhiheng,Xu, Wen,Wang, Lu,Lin, Xue,Hu, Xiaoping,Li, Congfa. 2024

[20]Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak. Yandong Kang,Xingdong Wang,Ling Xiong,Jie Pei,Ziqiang Ding,Shaoke Guo,Mengli Cao,Pengjia Bao,Xiaoyun Wu,Min Chu,Chunnian Liang,Xian Guo. 2024

作者其他论文 更多>>