Volatile Aroma Compounds in Various Brewed Green Teas

Volatile Aroma Compounds in Various Brewed Green Teas

This study identifies and semi-quantifies aroma volatiles in brewed green tea samples. The objectives of this study were to identify using a gas chromatograph-mass spectrometer (GC-MS) paired with a headspace solid-phase micro-extraction (HS-SPME) the common volatile compounds that may be responsibl...

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Bibliographic Details
Main Authors: Youngmo Yoon, Koushik Adhikari, Jeehyun Lee, Delores H. Chambers, Edgar Chambers
Format: Article
Language:English
Published: MDPI AG 2013-08-01
Series:Molecules
Subjects:
green tea
aroma
volatiles
GC-MS
HS-SPME
Online Access:http://www.mdpi.com/1420-3049/18/8/10024

Internet

http://www.mdpi.com/1420-3049/18/8/10024

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