molecules Article Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis 1,2, 1,3, , 4 1,2 1,2, Shuyan Wang y, Feng Zhao * y, Wenxi Wu , Pengjie Wang and Naixing Ye * 1 College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
[email protected] (S.W.);
[email protected] (P.W.) 2 Key Laboratory of Tea Science in Fujian Provincial University, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China 3 College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China 4 Hengzheng Testing Technology Co., Ltd., Fuzhou, Fujian 350100, China;
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[email protected] (N.Y.) These authors contributed equally to this work and should be considered co-first authors. y Received: 23 November 2019; Accepted: 14 January 2020; Published: 16 January 2020 Abstract: Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to compare volatile organic compound (VOC) differences in authoritative jasmine tea grade samples. Automatic thermal desorption-gas-chromatography-mass spectrometry (ATD-GC-MS) and electronic nose (E-nose), followed by multivariate data analysis is conducted. Consequently, specific VOCs with a positive or negative correlation to the grades are screened out. Partial least squares-discriminant analysis (PLS-DA) and hierarchical cluster analysis (HCA) show a satisfactory discriminant effect on rank.