Cargando…

Aroma Difference Analysis of Partridge Tea (Mallotus oblongifolius) with Different Drying Treatments Based on HS-SPME-GC-MS Technique

Partridge tea has high medicinal value due to its rich content of terpenoids, phenols, flavonoids, and other related bioactive components. In order to study the best drying method for partridge tea, four treatments, including outdoor sun drying (OD), indoor shade drying (ID), hot-air drying (HAD), a...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gui, Xinxin, Feng, Xueping, Tang, Minqiang, Li, Juanling
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10574705/ https://www.ncbi.nlm.nih.gov/pubmed/37836679 http://dx.doi.org/10.3390/molecules28196836

Ejemplares similares

Analysis of genetic population structure and diversity in Mallotus oblongifolius using ISSR and SRAP markers
por: Yan, Wuping, et al.
Publicado: (2019)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS
por: Qi, Heting, et al.
Publicado: (2020)

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics
por: Lin, Yanping, et al.
Publicado: (2023)

Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
por: Luo, Ying, et al.
Publicado: (2022)

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
por: Wang, Zhe, et al.
Publicado: (2022)

Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion (Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD
por: Cecchi, Lorenzo, et al.
Publicado: (2020)

Potential Aroma Chemical Fingerprint of Oxidised Coffee Note by HS-SPME-GC-MS and Machine Learning
por: Strocchi, Giulia, et al.
Publicado: (2022)

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
por: Xu, Jiyuan, et al.
Publicado: (2022)

Geographical Discrimination of Bell Pepper (Capsicum annuum) Spices by (HS)-SPME/GC-MS Aroma Profiling and Chemometrics
por: Reale, Samantha, et al.
Publicado: (2021)

HS-SPME/GC×GC-TOFMS-Based Flavoromics and Antimicrobial Properties of the Aroma Components of Zanthoxylum motuoense
por: Gu, Wei, et al.
Publicado: (2023)

HS-SPME-GC/MS Analysis for Revealing Carob’s Ripening
por: Fella, Panagiota, et al.
Publicado: (2022)

Characterization of the volatile components in green tea by IRAE-HS-SPME/GC-MS combined with multivariate analysis
por: Yang, Yan-Qin, et al.
Publicado: (2018)

HS–SPME–GC–MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers
por: Zhou, Yiwei, et al.
Publicado: (2021)

Comparative Analysis of Volatile Compounds in Tieguanyin with Different Types Based on HS–SPME–GC–MS
por: Zeng, Lin, et al.
Publicado: (2022)

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
por: Wu, Junhai, et al.
Publicado: (2023)

The Discrimination and Characterization of Volatile Organic Compounds in Different Areas of Zanthoxylum bungeanum Pericarps and Leaves by HS-GC-IMS and HS-SPME-GC-MS
por: Wu, Xinlong, et al.
Publicado: (2022)

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS
por: Lolli, Veronica, et al.
Publicado: (2020)

Analysis of Important Volatile Organic Compounds and Genes Produced by Aroma of Pepper Fruit by HS-SPME-GC/MS and RNA Sequencing
por: Qiu, Yinhui, et al.
Publicado: (2023)

HS−SPME/GC−MS Reveals the Season Effects on Volatile Compounds of Green Tea in High−Latitude Region
por: Wang, Jie, et al.
Publicado: (2022)

Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS
por: Wang, Daoliang, et al.
Publicado: (2023)

Evaluation of Different Processes Impact on Flavor of Camellia Seed Oil Using HS-SPME-GC/MS
por: Li, Ziming, et al.
Publicado: (2023)

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine
por: Wang, Shengnan, et al.
Publicado: (2022)

Characterization of Cabernet Sauvignon Wines by Untargeted HS-SPME GC-QTOF-MS
por: Chávez-Márquez, Alejandra, et al.
Publicado: (2022)

Quality and Metabolomics Analysis of Houttuynia cordata Based on HS-SPME/GC-MS
por: Qi, Shuai, et al.
Publicado: (2022)

An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS
por: Wu, Shufang, et al.
Publicado: (2023)

Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics
por: Pellacani, Samuele, et al.
Publicado: (2023)

Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS
por: Wang, Yanbin, et al.
Publicado: (2023)

Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
por: Zhang, Lin, et al.
Publicado: (2022)

Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS
por: Gao, Guanwei, et al.
Publicado: (2022)

Analysis of Floral Scent and Volatile Profiles of Different Aster Species by E-nose and HS-SPME-GC-MS
por: Song, Seung-Yeop, et al.
Publicado: (2023)

Exploring the Aroma Fingerprint of Various Chinese Pear Cultivars through Qualitative and Quantitative Analysis of Volatile Compounds Using HS-SPME and GC×GC-TOFMS
por: Zhang, Wenjun, et al.
Publicado: (2023)

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine
por: Williams, Cody, et al.
Publicado: (2020)

Authentication of Geographical Origin in Hainan Partridge Tea (Mallotus obongifolius) by Stable Isotope and Targeted Metabolomics Combined with Chemometrics
por: Fu, Jiashun, et al.
Publicado: (2021)

Comparison of the volatile organic compounds in Citrus reticulata ‘Chachi’ peel with different drying methods using E-nose, GC-IMS and HS-SPME-GC-MS
por: Wang, Min, et al.
Publicado: (2023)

Analysis of Five Earthy-Musty Odorants in Environmental Water by HS-SPME/GC-MS
por: Ding, Zhen, et al.
Publicado: (2014)

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation
por: Musumeci, Lauren E., et al.
Publicado: (2015)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

Analysis of Volatile Compounds in Pears by HS-SPME-GC×GC-TOFMS
por: Wang, Chenchen, et al.
Publicado: (2019)

Differentiation of Mountain- and Garden-Cultivated Ginseng with Different Growth Years Using HS-SPME-GC-MS Coupled with Chemometrics
por: Zhang, Luoqi, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_o71fo1uld404bekur9ntgj3016