Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS),...

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Detalles Bibliográficos
Autores principales: Shi, Yali, Zhu, Yin, Ma, Wanjun, Lin, Zhi, Lv, Haipeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9287605/
https://www.ncbi.nlm.nih.gov/pubmed/35856056
http://dx.doi.org/10.1016/j.crfs.2022.06.012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9287605/
https://www.ncbi.nlm.nih.gov/pubmed/35856056
http://dx.doi.org/10.1016/j.crfs.2022.06.012

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