Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars

Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars

In this study, a dynamic headspace (DHS) combined with thermal desorption/gas chromatography-mass spectrometry (TD/GC-MS) method was established to analyze the volatile composition of baked green tea. Extraction parameters including tea amount, trapping temperature, incubation temperature, total pur...

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Bibliographic Details
Main Author: LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin
Format: Article
Language:English
Published: China Food Publishing Company 2024-03-01
Series:Shipin Kexue
Subjects:
baked green tea; tea cultivars; volatile components; dynamic headspace-thermal desorption/gas chromatography-mass spectrometry; gas chromatography-olfactometry-mass spectrometry; key odorants
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-017.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-017.pdf

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