{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T20:08:27Z","timestamp":1791490107535,"version":"4.3.4"},"reference-count":38,"publisher":"Public Library of Science (PLoS)","issue":"12","license":[{"start":{"date-parts":[[2020,12,21]],"date-time":"2020-12-21T00:00:00Z","timestamp":1608508800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Science and Technology Planing Project of Guangdong Province, China","award":["2017A030303086"],"award-info":[{"award-number":["2017A030303086"]}]},{"name":"Science and Technology Planing Project of Chaozhou City","award":["2017GY04"],"award-info":[{"award-number":["2017GY04"]}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"<jats:p>Fenghuang Dancong tea covers the oolong tea category and is widely acknowledged for its unique floral and honey flavor. In order to characterize the volatile components in nine different aroma types of Fenghuang Dancong tea, the Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC- MS) were employed. In addition, the similarity analysis and cluster analysis (CA) were performed to compare the aroma characteristics and establish the correlation between the nine types of teas. The principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) method were employed to determine the volatile components with a high contribution to the overall aroma of each type of tea. The results presented a total of 122 volatile aroma components including 24 kinds of alcohol, 23 kinds of esters, 15 kinds of olefins, 12 kinds of aldehydes, 12 kinds of ketones, 13 kinds of alkanes and 23 kinds of other components from the nine types of Fenghuang Dancong tea. Of these volatile aroma components, 22 types were common with linalool, dehydrolinalool, linalool oxide I, linalool oxide II, etc. The similarity of the nine types of Fenghuang Dancong tea was found between 46.79% and 95.94%. The CA indicated that the nine types of Fenghuang Dancong tea could be clustered into four categories when the ordinate distance reached to 10. The PCA demonstrated that decane, octadecane, 2,2,4,6,6-pentamethylheptane, dehydrolinalool, geraniol and nerol were the important aroma components to Fenghuang Dancong Tea. OPLS-DA proved that 2,2,4,6,6-pentamethylheptane, dehydrolinalool, phenylacetaldehyde, nerolidol, linalool oxide I and hexanal were the key differential compounds between the various types of tea samples. This study provides a theoretical basis for characterizing the volatile aroma components in the main types of Fenghuang Dancong tea as well as the similarity and correlation between various types of Fenghuang Dancong tea.<\/jats:p>","DOI":"10.1371\/journal.pone.0244224","type":"journal-article","created":{"date-parts":[[2020,12,21]],"date-time":"2020-12-21T13:31:54Z","timestamp":1608557514000},"page":"e0244224","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":38,"title":["Identification and similarity analysis of aroma substances in main types of Fenghuang Dancong tea"],"prefix":"10.1371","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8456-7386","authenticated-orcid":true,"given":"Zhangwei","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juhong","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2020,12,21]]},"reference":[{"issue":"18","key":"pone.0244224.ref001","first-page":"137","article-title":"Comparison of simultaneous distillation extraction (SDE) with purge and trap thermal desorption(P&T-TD) for the analysis of aroma compounds in tea made from two cultivars of Fenghuang Dancong by gas chromatpraphy-mass spectrometry(GC-MS)","volume":"36","author":"CJ Zhou","year":"2015","journal-title":"Food sci."},{"issue":"1","key":"pone.0244224.ref002","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1016\/j.foodres.2011.11.027","article-title":"Fermentation process enhanced production and bioactivities of oolong tea polysaccharides","volume":"46","author":"YF Wang","year":"2012","journal-title":"Food Res Int"},{"issue":"4","key":"pone.0244224.ref003","first-page":"348","article-title":"Effects of soaking conditions on the antioxidant potentials of oolong tea","volume":"19","author":"XG Su","year":"2016","journal-title":"J Food Compos Anal"},{"issue":"24","key":"pone.0244224.ref004","first-page":"111","article-title":"Analysis of Flavor Components in Fenghuang Dancong Oolong Teas Using HS-SPME-GC-MS","volume":"37","author":"JF Shi","year":"2016","journal-title":"Food sci"},{"key":"pone.0244224.ref005","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1007\/s00299-015-1884-8","article-title":"Biotechnological advances in tea (Camellia sinensis [L.] O. 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