Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science

Pan-fried green tea (PGT) is an easily acceptable tea drink for general consumers. In this study, volatile profiles and characteristic aroma of 22 representative Chinese PGT samples were extracted using stir bar sorptive extraction (SBSE) and analysed by gas chromatography-mass spectrometry (GC-MS),...

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Bibliographic Details
Main Authors: Yali Shi, Yin Zhu, Wanjun Ma, Zhi Lin, Haipeng Lv
Format: Article
Language:English
Published: Elsevier 2022-01-01
Series:Current Research in Food Science
Subjects:
Pan-fried green tea
Volatile compounds
Key odorants
Processing technology
Formation pathways
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927122001010

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http://www.sciencedirect.com/science/article/pii/S2665927122001010

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