Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting

Qidan is one of the most famous varieties of Wuyi Rock tea and has a strong aroma. The aroma-active compounds in Qidan subject to different roasting times were analyzed using solid-phase microextraction two-dimensional gas chromatography–olfactometry–mass spectrometry (SPME-GC×GC-O-MS), and a total...

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Bibliographic Details

Published in:	Foods
Main Authors:	Ying Wang, Yue Duan, Huanlu Song
Format:	Article
Language:	English
Published:	MDPI AG 2024-05-01
Subjects:	SPME-GC×GC-O-MS aroma-active compounds Maillard products dynamic changes kinetic fitting
Online Access:	https://www.mdpi.com/2304-8158/13/11/1611