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Detection of volatile organic compounds in adulterated tea using Fourier transform infrared spectroscopy and Proton-transfer-reaction mass spectrometry.
Yang, Chongshan; Duan, Dandan; Dong, Chunwang; Li, Chuanxia; Li, Guanglin; Zhou, Yunhai; Gu, Yifan; Liu, Yachao; Zhao, Chunjiang; Dong, Daming.
Afiliación
  • Yang C; College of Engineering and Technology, Southwest University, Chongqing 400715, China; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
  • Duan D; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
  • Dong C; Tea Research Institute of Shandong Academy of Agricultural Sciences, Jinan 250000, China.
  • Li C; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
  • Li G; College of Engineering and Technology, Southwest University, Chongqing 400715, China.
  • Zhou Y; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
  • Gu Y; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
  • Liu Y; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
  • Zhao C; College of Engineering and Technology, Southwest University, Chongqing 400715, China; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. Electronic address: zhaocj@nercita.org.cn.
  • Dong D; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China. Electronic address: damingdong@hotmail.com.
Food Chem ; 423: 136308, 2023 Oct 15.
Article en En | MEDLINE | ID: mdl-37182490
Aroma is a key factor used to evaluate tea quality. Illegal traders usually add essence to expired or substandard tea to improve its aroma so as to gain more profit. Traditional physical and chemical testing methods are time-consuming and costly. Furthermore, rapid detection techniques, such as near-infrared spectroscopy and machine vision, can only be used to detect adulterated powdered solid essences in tea. In this study, proton-transfer reaction mass spectrometry (PTR-MS) and Fourier-transform infrared spectroscopy (FTIR) were employed to detect volatile organic compounds (VOCs) in samples, and rapid detection of different tea adulterated liquid essence was achieved. The prediction accuracies of PTR-MS and FTIR reached over 0.941 and 0.957, respectively, and the minimum detection limits were lower than the actual used values in both. In this study, the different application scenarios of the two technologies are discussed based on their performance characteristics.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos Volátiles Tipo de estudio: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Compuestos Orgánicos Volátiles Tipo de estudio: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido