Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis

Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood. Volatile profiles of LYT throughout the processing were characterized by gas chromatography–mass spectrometry and electronic nose (E-nose). Distinct...

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Principais autores:	Xiangyang Guo, Wilfried Schwab, Chi-Tang Ho, Chuankui Song, Xiaochun Wan
Formato:	Artigo
Idioma:	Inglês
Publicado:	Elsevier 2025-04-01
Series:	Food Chemistry: X
Assuntos:	Large-leaf yellow tea (LYT) Electronic nose (E-nose) Gas chromatography-mass spectrometry (GC–MS) Tea processing Volatile compounds Aroma profiles
Acceso en liña:	http://www.sciencedirect.com/science/article/pii/S2590157525003542
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