Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses

Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses

Scented green tea (<i>Camellia sinensis</i>) is a type of reprocessed green tea produced by scenting with flowers. To investigate the differences in the volatiles of scented green tea processed with four different flowers (<i>Jasminum sambac</i>, <i>Osmanthus fragrans&l...

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Bibliographic Details
Main Authors: Zhiwei Hou, Ziyue Chen, Le Li, Hongping Chen, Huiyuan Zhang, Sitong Liu, Ran Zhang, Qiyue Song, Yuxuan Chen, Zhucheng Su, Liying Xu
Format: Article
Language:English
Published: MDPI AG 2024-08-01
Series:Foods
Subjects:
scented tea
Jingshan green tea
volatile compounds
GC–IMS
GC–MS
Online Access:https://www.mdpi.com/2304-8158/13/17/2653

Internet

https://www.mdpi.com/2304-8158/13/17/2653

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