Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis

Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS) and multivariate data analysis. A total of 24...

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Detalhes bibliográficos
Main Authors: Jinjin Xue, Panpan Liu, Junfeng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, Heyuan Jiang
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-04-01
Colecção:Foods
Assuntos:
shaken black tea
volatile compounds
GC × GC–TOFMS
relative odor activity value
multivariate data analysis
Acesso em linha:https://www.mdpi.com/2304-8158/11/9/1228
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