Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS

Analysis of aroma quality changes of large-leaf black tea in different storage years based on HS-SPME and GC–MS

The reasons for the change in volatile metabolites and aroma of black tea during storage remain unclear. Therefore, we used HS-SPME and GC–MS methods to analyze the aroma compounds of new tea (2021) versus aged tea groups (2015, 2017, and 2019). A total of 109 volatile components were identified. Du...

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Bibliographic Details
Main Authors: Suwan Zhang, Lingli Sun, Shuai Wen, Ruohong Chen, Shili Sun, Xingfei Lai, Qiuhua Li, Zhenbiao Zhang, Zhaoxiang Lai, Zhigang Li, Qian Li, Zhongzheng Chen, Junxi Cao
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Aroma quality
Black tea
Volatile metabolites
HS-SPME
GC–MS
rOAV
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004340

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523004340

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