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了解黑茶中挥发性和非挥发性代谢物的动态变化,通过集成的volatolomics和UHPLC-HRMS分析在加工过程中

Yanqin Yang1, Jialing Xie1, Qiwei Wang1

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

Food chemistry
|August 26, 2023
PubMed
概括

黑茶的加工对味道有很大的影响. 这项研究确定了关键的芳香化合物,如林纳醇和,在加工过程中形成,特别是枯,在最终产品中产生甜美的香味.

关键词:
黑茶是什么 黑茶是什么 黑茶是什么在GC-E-鼻子.在GC-IMSS中.在GC-MS中使用GC-MS.在UHPLC-Q-Exactive/MS中使用.

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相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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