Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses

White tea is a mildly fermented tea processed with withering and drying. Milk-flavored white tea has a unique milk flavor compared to the traditional white tea. Little is known about the aromas that make white tea taste milky. Here we conducted the volatile profiling via headspace solid-phase microe...

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Bibliographic Details
Main Authors: Zhilong Hao, Jiao Feng, Qianlian Chen, Hongzheng Lin, Xiaohong Zhou, Jiayun Zhuang, Jinyuan Wang, Yanping Tan, Zhilin Sun, Yanfei Wang, Bugui Yu
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Food Chemistry: X
Subjects:
Milk-flavored
White tea
Camellia sinensis
Volatile components
Withering
Shoumei
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523001530

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http://www.sciencedirect.com/science/article/pii/S2590157523001530

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