Characteristic volatile fingerprints of four chrysanthemum teas determined by HS-GC-IMS

Abstract

Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chromatog-raphy-ion mobility spectrometry) was performed to characterize the volatile profiles of different chrysanthemum tea subtypes. Forty-seven volatiles of diverse chemical nature were identified and quantified. Partial least squares discriminant analysis (PLS-DA) revealed that four chrysanthemum teas were distinct from each other based on their volatile compounds. Furthermore, this work pro-vides reference methods for detecting novel volatile organic compounds in chrysanthemum tea plants and products.