ArticlePloS one2014
The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method.
Article in PloS one, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
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- Phylogeny and Functional Differentiation of the Terpene Synthase Gene Family in Angiosperms with Emphasis onInternational journal of molecular sciences · 2025Article
- Determination of Geographical Origin of Southern Shaanxi Congou Black Teas Using Sensory Analysis Combined with Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- Teadenol B as a Component of Microorganism-Fermented Tea Extract Inhibited Breast Cancers by Promoting Autophagy.Molecules (Basel, Switzerland) · 2024Article
- GC-MS Fingerprinting Combined with Chemical Pattern-Recognition Analysis Reveals Novel Chemical Markers of the Medicinal Seahorse.Molecules (Basel, Switzerland) · 2023Article
- Solanum nigrum Linn.: Advances in anti-cancer activity and mechanism in digestive system tumors.Medical oncology (Northwood, London, England) · 2023Review
- Aroma Difference Analysis of Partridge Tea (Molecules (Basel, Switzerland) · 2023Article
- Theogallin-to-Gallic-Acid Ratio as a Potential Biomarker of Pu-Erh Teas.Foods (Basel, Switzerland) · 2023Article
- Identification and Characterization of Transcription Factors Involved in Geraniol Biosynthesis inInternational journal of molecular sciences · 2022Article
- Volatile Fingerprinting and Sensory Profiles of Coffee Cascara Teas Produced in Latin American Countries.Foods (Basel, Switzerland) · 2022Article
- Adsorbent-SERS Technique for Determination of Plant VOCs from Live Cotton Plants and Dried Teas.ACS omega · 2020Article
- Article
- Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products.Molecules (Basel, Switzerland) · 2019Article
- Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis.PloS one · 2018Article
- A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation.Journal of food and drug analysis · 2018Article
- Recent Advances in Volatiles of Teas.Molecules (Basel, Switzerland) · 2016Review
- Comparison of two species of Notopterygium by GC-MS and HPLC.Molecules (Basel, Switzerland) · 2015Article
- Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark Teas.PloS oneArticle
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9 authors.
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Abstract
The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. In this study, the chemical fingerprint of 7 different Dayi Pu-erh tea brands and 3 different Ya'an tea brands on the market were analyzed using fully automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatiles were separated, among 75 volatiles were identified by GC-MS in seven Dayi Pu-erh teas, and the major chemical components included methoxyphenolic compounds, hydrocarbons, and alcohol compounds, such as 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, 2,6,10,14-tetramethyl-pentadecane, linalool and its oxides, α-terpineol, and phytol. The overlapping ratio of peaks (ORP) of the chromatogram in the seven Dayi Pu-erh tea samples was greater than 89.55%, whereas the ORP of Ya'an tea samples was less than 79.10%. The similarity and differences of the Dayi Pu-erh tea samples were also characterized using correlation coefficient similarity and principal component analysis (PCA). The results showed that the correlation coefficient of similarity of the seven Dayi Pu-erh tea samples was greater than 0.820 and was gathered in a specific area, which showed that samples from different brands were basically the same, despite have some slightly differences of chemical indexes was found. These results showed that the GC-MS fingerprint combined with the PCA approach can be used as an effective tool for the quality assessment and control of Pu-erh tea.
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