DISCRIMINATING AMONG TEAS BY SPME/GC TOFMS AND DART-MS ANALYSIS

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

DISCRIMINATING AMONG TEAS BY SPME/GC TOFMS AND DART-MS ANALYSIS

Popis výsledku v původním jazyce

Tea belongs to the most consumed beverages in the world. The taste and flavour of tea infusions are characterized by special features (e.g. greenish aroma, mellow taste) associated with a wide range of chemical components such as volatiles, caffeine, organic acids and polyphenols.[1] The quality and quantity of flavour compounds vary depending on both, the environmental conditions under which tea was grown, and the tea processing method classified by the degree of fermentation.[1, 2] The aim of this study was to use the fingerprints of volatile and semi-volatile components for the discrimination within the set of 52 teas (Thea sinensis) according to the origin and fermentation degree. For this purpose, solid-phase microextraction followed by gas chromatography and time-of-flight mass spectrometry (SPME/GC-TOFMS), as well as direct analysis in real time coupled with mass spectrometric detector (DART-MS), were used. The multivariate data analysis techniques, including principal component

Název v anglickém jazyce

DISCRIMINATING AMONG TEAS BY SPME/GC TOFMS AND DART-MS ANALYSIS

Popis výsledku anglicky

Tea belongs to the most consumed beverages in the world. The taste and flavour of tea infusions are characterized by special features (e.g. greenish aroma, mellow taste) associated with a wide range of chemical components such as volatiles, caffeine, organic acids and polyphenols.[1] The quality and quantity of flavour compounds vary depending on both, the environmental conditions under which tea was grown, and the tea processing method classified by the degree of fermentation.[1, 2] The aim of this study was to use the fingerprints of volatile and semi-volatile components for the discrimination within the set of 52 teas (Thea sinensis) according to the origin and fermentation degree. For this purpose, solid-phase microextraction followed by gas chromatography and time-of-flight mass spectrometry (SPME/GC-TOFMS), as well as direct analysis in real time coupled with mass spectrometric detector (DART-MS), were used. The multivariate data analysis techniques, including principal component

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceeding of the 1st International Congress of Cocoa, Coffee and Tea

ISBN

978-88-903360-0-3

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

235-239

Název nakladatele

Booksystem

Místo vydání

Novara

Místo konání akce

Novara

Datum konání akce

13. 9. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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