Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea

To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the study. The dynamic changes of metabolites were detected and analyzed by UHPLC-Q-Exactive/MS and GC-MS. The result showed th...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Xiaolei ZHANG, Hanchen ZHOU, Yaqin LIU, Hui WANG, Pandeng LEI
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-09-01
Subjects:	albino green tea baking nonvolatiles volatiles uhplc-q-exactive/ms
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020200