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

Jinjin Xue1,2, Panpan Liu3, Junfeng Yin1

  • 1Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Foods (Basel, Switzerland)
|May 14, 2022
PubMed

Keywords:
GC × GC–TOFMSmultivariate data analysisrelative odor activity valueshaken black teavolatile compounds

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