The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS

The flavor substances changes in Fuliang green tea during storage monitoring by GC–MS and GC-IMS

To study the effect of storage (for 0, 3, 6, and 12 months) on the flavor of green tea (GT), we monitored the volatile organic compounds (VOCs) in GT through gas chromatography (GC) combined with ion mobility spectrometry and headspace solid-phase micro extraction, GC–MS (mass spectrometry). Then, r...

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Bibliographic Details
Main Authors: Jiyuan Xu, Ying Zhang, Changbao Hu, Bo Yu, Cuixiang Wan, Bin Chen, Lirong Lu, Liren Yuan, Zhihua Wu, Hongbing Chen
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Storage duration
Flavor substances
Head space-solid phase micro extraction gas chromatography mass spectrometry (HS-SPME-GC–MS)
Gas chromatography ion mobility spectrometry (GC-IMS)
Relative odor activity value (ROAV)
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300490X

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http://www.sciencedirect.com/science/article/pii/S259015752300490X

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