Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry-Reference-Cited by-同舟云学术

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

Published:2022-10-13 Issue:42 Volume:70 Page:13741-13753
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Feng Tao¹^ORCID,Sun Jiaqing¹^ORCID,Wang Kai²,Song Shiqing¹,Chen Da³,Zhuang Haining⁴,Lu Jun⁵^ORCID,Li Dejun⁶,Meng Xianle⁶,Shi Mingliang⁶,Yao Lingyun¹,Ho Chi-Tang⁷

Affiliation:

1. Department of Perfume and Aroma Technology, University of Shanghai Institute of Technology, Shanghai201418, China

2. Technology Centre of China Tobacco Yunnan Industrial Co., Ltd., Kunming650231, China

3. Department of Animal, Veterinary, and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, IdahoID 83844, United States

4. Shanghai Urban Construction Vocational College, School of Health and Social Care, Shanghai201415, China

5. Faculty of Health and Environmental Sciences, Auckland University of Technology, Manukau1052, New Zealand

6. R&D Center of Shanghai Apple Flavor and Fragrance Group Co., Ltd., Shanghai200436, China

7. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey08901, United States

Funder

Shanghai Gaofeng & Gaoyuan Project for University Academic Program Development

Key Laboratory of cigarette flavoring Technology in Tobacco Industry

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c04342

Reference49 articles.

1. Deciphering superior quality of Pu-erh tea from thousands of years’ old trees based on the chemical profile

2. Sensorial Place-Making in Ethnic Minority Areas: The Consumption of Forest Puer Tea in Contemporary China

3. GC–MS analysis and molecular docking of bioactive compounds of Camellia sinensis and Camellia assamica

4. Comparison of hypoglycemic effects of ripened pu-erh tea and raw pu-erh tea in streptozotocin-induced diabetic rats

5. Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC–Q–Orbitrap–MS/MS and chemometrics

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