Microwave-Assisted Extraction Combined with Ultra-High-Performance Liquid Chromatography and Quadrupole/Q-Exactive High-Resolution Mass Spectrometry for the Determination of Main Flavor Substances in Green Tea.

Background: In order to make up for the efficacy of sensory assessment of green tea quality and taste, main flavor substances should be quantitatively characterized based on efficient extraction and frontier determination scheme.

Methods: A new, relatively simple sample preparation and detection workflow has been developed for the quantification and confirmation of flavor substances in green tea by microwave-assisted extraction combined with ultra-high-performance LC and quadrupole/Q-Exactive high-resolution MS system. The method identified main flavor substances (i.

Evaluation of Orchid-Like Aroma Between Different Grades of Taiping Houkui Tea by Solid-Phase Microextraction and Comprehensive Two-Dimensional Gas Chromatography Coupled with Time-of-Fight Mass Spectrometry.

Background: Taiping houkui tea won the title of "the King of Green Tea" at the International Tea Exposition in 2004, which had an orchid fragrance but the material basis of the orchid fragrance had not been revealed yet.

Objective: To investigate the material basis of the orchid fragrance and identify the quality grade of Taiping houkui tea.

Methods: A method was developed for evaluating orchid-like aroma between different grades Taiping houkui tea by solid-phase micro extraction (SPME) and comprehensive two-dimensional gas chromatography coupled with time-of-fight mass spectrometry (GC×GC-TOFMS).