Analysis of Volatile Components of Meiqingyou Green Tea by Gas Chromatography-Ion Migration Spectrometry
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Abstract:
Meiqingyou Green Tea is made from young pomelo fruits and green tea in Meixian, Meizhou. In this study, the volatile components of Meiqingyou Green Tea after different treatments were analyzed and compared using gas chromatography-ion mobility spectrometry (GC-IMS) and were effectively distinguished using principal component analysis (PCA). Difference maps and fingerprints of volatile components were constructed, and heatmap clustering analysis was performed. A total of 55 volatile components were identified, including 17 alcohols, 7 ketones, 12 aldehydes, 5 terpenes, 7 esters, and 7 others. The results show that Meiqingyou Green Tea leaves wrapped in young pomelo fruits contain more volatile substances than the original Meixian Green Tea leaves. Additionally, Meiqingyou Green Tea leaves wrapped in young pomelo fruits subjected to stress have even higher contents of volatile substances. Specifically, linalool, α-pineneol, limonene, α-pinene, β-pinene, myrcene, and ethyl acetate are prominent among the volatile components, providing unique aromas and functions. This study preliminarily analyzes the characteristics of aroma compounds in Meiqingyou Green Tea to provide a reference basis for subsequent research on quality determination and to promote the development of new products in Meizhou.
