Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology

Author:

Lin Hongzheng,Wu Liangyu,Ou Xiaoxi,Zhou Jingjing,Feng Jiao,Zhang Wenping,Bi Wanjun,Hao Zhilong,Sun Yun

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

1. Using automatic thermal desorption gas chromatography-mass spectrometry to detect dynamic changes of environmental volatile components in Tieguanyin oolong tea during fine manipulation;Bi;Food Science,2023

2. Bi, W., Zheng, Y., Liu, Z., chen, b., Deng, H., Hu, Q., & Sun, Y. (2022). Optimization of an automatic thermal desorption-gas chromatography-mass spectrometry detection method for oolong tea and analysis of aroma components in different grades of rougui oolong tea. Food Science, 43(12), 243-251. Doi: 10.7506/spkx1002-6630-20210729-344.

3. Chen, W., Zeng, B., Miao, A., Wang, W., Qi, D., Pang, S., & Ma, C. (2018). Effect of pile-up processing duration on the white tea aroma analyzed by chemometrics approaches. Modern Food Science and Technology, 34(5), 245-250 and 241. Doi: 10.13982/j.mfst.1673-9078.2018.05.035.

4. Aroma formation and dynamic changes during white tea processing;Chen;Food Chemistry,2019

5. Comparison of three different methods for adsorption of aroma compounds for green tea, yellow tea and white tea;Chen;Journal of Zhejiang University (Agric. & Life Sci.),2020

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