Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis

Dynamic Changes in Volatile Compounds of Shaken Black Tea during Its Manufacture by GC × GC–TOFMS and Multivariate Data Analysis

Changes in key odorants of shaken black tea (SBT) during its manufacture were determined using headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC–TOFMS) and multivariate data analysis. A total of 24...

Full description

Bibliographic Details
Main Authors: Jinjin Xue, Panpan Liu, Junfeng Yin, Weiwei Wang, Jianyong Zhang, Wei Wang, Ting Le, Dejiang Ni, Heyuan Jiang
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
shaken black tea
volatile compounds
GC × GC–TOFMS
relative odor activity value
multivariate data analysis
Online Access:https://www.mdpi.com/2304-8158/11/9/1228

Internet

https://www.mdpi.com/2304-8158/11/9/1228

Similar Items