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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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Principais autores: Yanqin Yang, Jialing Xie, Qiwei Wang, Lilei Wang, Yan Shang, Yongwen Jiang, Haibo Yuan
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2024-06-01
coleção:Food Chemistry: X
Assuntos:
Green off-flavor
Black tea
GC-E-nose
GC-IMS
GC–MS
GC-O-MS
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157524003195
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