Effect of 1–20 years storage on volatiles and aroma of Keemun congou black tea by solvent extraction-solid phase extraction-gas chromatography-mass spectrometry-Reference-Cited by-同舟云学术

Effect of 1–20 years storage on volatiles and aroma of Keemun congou black tea by solvent extraction-solid phase extraction-gas chromatography-mass spectrometry

Published:2021-01 Issue: Volume:136 Page:110278
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Meng Tao,Zhipeng Xiao,Ai Huang,Jiayu Chen,Tianji Yin,Zhengquan Liu

Funder

National Key Research and Development Program of China

Department of Science and Technology of Anhui Province

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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2. Investigating volatile compounds' contributions to the stale odour of green tea;Dai;International Journal of Food Science and Technology,2020

3. Optimization of headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry for detecting methoxyphenolic compounds in Pu-erh tea;Du;Journal of Agricultural and Food Chemistry,2013

4. 3S-(+)-3,7-Dimethyl-1,5-Octadiene-3,7-Diol and ionone derivatives from tea;Etoh;Agricultural & Biological Chemistry,1980

5. Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses;Fang;Journal of the Science of Food and Agriculture,2019

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