Volatolomics-assisted characterization of the key odorants in green off-flavor black tea and their dynamic changes during processing

Aroma plays a pivotal role in the quality of black tea. However, the acceptability of black tea is greatly limited by the green off-flavor (GOF) resulting from the inappropriate processing control. In this study, the key odorants causing GOF were investigated by volatolomics, and their dynamic chang...

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出版年:	Food Chemistry: X
主要な著者:	Yanqin Yang, Jialing Xie, Qiwei Wang, Lilei Wang, Yan Shang, Yongwen Jiang, Haibo Yuan
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-06-01
主題:	Green off-flavor Black tea GC-E-nose GC-IMS GC–MS GC-O-MS
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2590157524003195