Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

Authors

  • Kunbo Wang,

    1. Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan 410128, China
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  • Fang Liu,

    1. Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan 410128, China
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  • Zhonghua Liu,

    Corresponding author
      Fax: +86 731 8463 5304;
      e-mail: zhonghualiu163@163.com
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  • Jianan Huang,

    Corresponding author
      Fax: +86 731 8463 5304;
      e-mail: zhonghualiu163@163.com
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  • Zhongxi Xu,

    1. Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan 410128, China
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  • Yinhua Li,

    1. Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan 410128, China
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  • Jinhua Chen,

    1. Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan 410128, China
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  • Yushun Gong,

    1. Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan 410128, China
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  • Xinghe Yang

    1. Key Laboratory of Tea Science of Ministry of Education and Hunan Province Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural University, Changsha, Hunan 410128, China
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Fax: +86 731 8463 5304;
e-mail: zhonghualiu163@163.com

Summary

As tea is one of the most popular beverages consumed worldwide, it is important for customers and business investigators to develop an easy and reliable method to discriminate between different types of teas from each other. A total of eighty-seven types of various white, green, oolong, black and Puer teas were collected from the major tea estates in China, and their catechin contents and volatile compounds were compared by high performance liquid chromatograph and gas chromatograph mass spectrometer. It was found green tea contained the highest concentrations of total catechins, (−)-epicatechin gallate (ECG) and (−)-epigallocatechin gallate (EGCG), while oolong teas contained the highest concentrations of (−)-epigallocatechin (EGC) among these five types of teas. The aroma composition and their quantities in different types of teas varied quite widely. The concentration of ECG, EGCG, pentanal, hexanal, methyl jasmonate, indole, (E,E)-2,4-hexadienal and 1,2,3-trimethoxybenzene was shown to be different and could be used to discriminate white, green, oolong, black and Puer teas. The result showed that different types of teas could be partially classified by cluster analysis using index of individual catechins and volatile components.

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