Temporal analysis of non-targeted flavor component variation in green tea storage and rapid prediction of storage duration

The precise changes in the flavor quality of green tea before and after the optimal consumption period remain elusive. This study used HS-SPME-GC–MS to carefully examine the volatile compounds of green tea samples from multiple storage periods and simultaneously detected changes in taste and color d...

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Veröffentlicht in:	Food chemistry 2025-02, Vol.464 (Pt 3), p.141898, Article 141898
Hauptverfasser:	Wang, Zhen, Ahmad, Waqas, Zhao, Songguang, Zhu, Afang, Huo, Shuhao, Chen, Quansheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Flavor quality Green tea HS-SPME-GC–MS Prediction model Storage
Online-Zugang:	Volltext
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