Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS

[Display omitted] •Volatiles in fresh scent green tea during processing were studied by volatolomics.•Significant changes in volatiles occurred during spreading and fixation stages.•A total of 10 key odorants were screened out in fresh scent green tea.•Lipid degradation and glycoside hydrolysis domi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food research international 2024-07, Vol.187, p.114330-114330, Article 114330
Hauptverfasser:	Wang, Qiwei, Xie, Jialing, Wang, Lilei, Jiang, Yongwen, Deng, Yuliang, Zhu, Jiayi, Yuan, Haibo, Yang, Yanqin
Format:	Artikel
Sprache:	eng
Schlagworte:	Acyclic Monoterpenes - analysis Acyclic Monoterpenes - metabolism Aldehydes - analysis Aldehydes - metabolism Camellia sinensis - chemistry Camellia sinensis - metabolism Electronic Nose Food Handling - methods Fresh scent Gas Chromatography-Mass Spectrometry - methods GC-E-Nose GC×GC-TOFMS GC–MS Green tea Ketones - analysis Ketones - metabolism Octanols Odor activity value Odorants - analysis Tea - chemistry Volatile Organic Compounds - analysis Volatile Organic Compounds - metabolism
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!