Online Monitoring the Key Intermediates and Volatile Compounds Evolved from Green Tea Roasting by Synchrotron Radiation Photoionization Mass Spectrometry-Reference-Cited by-同舟云学术

Online Monitoring the Key Intermediates and Volatile Compounds Evolved from Green Tea Roasting by Synchrotron Radiation Photoionization Mass Spectrometry

Published:2021-05-07 Issue:6 Volume:32 Page:1402-1411
ISSN:1044-0305
Container-title:Journal of the American Society for Mass Spectrometry
language:en
Short-container-title:J. Am. Soc. Mass Spectrom.

Author:

Qi Keke¹,Xu Minggao¹,Yin Hao²^ORCID,Wu Liutian¹,Hu Yonghua³,Yang Jiuzhong¹^ORCID,Liu Chengyuan¹,Pan Yang¹^ORCID

Affiliation:

1. National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China

2. National Laboratory for Physical Sciences at Microscale, University of Science and Technology of China, Hefei 230026, P. R. China

3. Research and Development Centre, China Tobacco Anhui Industrial Co., Ltd., Hefei 230088, P. R. China

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Chinese Academy of Sciences

Hefei Science Center, Chinese Academy of Sciences

Publisher

American Chemical Society (ACS)

Subject

Spectroscopy,Structural Biology

Link

https://pubs.acs.org/doi/pdf/10.1021/jasms.1c00012

Reference52 articles.

1. Recent studies of the volatile compounds in tea

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4. Tea aroma formation

5. A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment

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