Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis

Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS) and multivariate data analysis. A total of 24...

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Detalles Bibliográficos
Autores principales: Xue, Jinjin, Liu, Panpan, Yin, Junfeng, Wang, Weiwei, Zhang, Jianyong, Wang, Wei, Le, Ting, Ni, Dejiang, Jiang, Heyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102106/
https://www.ncbi.nlm.nih.gov/pubmed/35563951
http://dx.doi.org/10.3390/foods11091228

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102106/
https://www.ncbi.nlm.nih.gov/pubmed/35563951
http://dx.doi.org/10.3390/foods11091228

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