A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis-Reference-Cited by-同舟云学术

A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis

Published:2013-10 Issue: Volume:1313 Page:245-252
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Zhang Lei,Zeng Zhongda,Zhao Chunxia,Kong Hongwei,Lu Xin,Xu Guowang

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference36 articles.

1. Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry

2. Determination of Volatile Chemical Constitutes in Tea by Simultaneous Distillation Extraction, Vacuum Hydrodistillation and Thermal Desorption

3. Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

4. Discrimination of Green Teas from Different Geographical Origins by Using HS-SPME/GC–MS and Pattern Recognition Methods

5. Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer

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