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Updated: Jul 18, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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从不同茶叶品种加工的抹茶中挥发性和非挥发性化合物的综合代谢学分析

Danjuan Huang1, Xun Chen1, Rongrong Tan1

  • 1Key Laboratory of Tea Resources Comprehensive Utilization of Ministry of Agriculture and Rural Affairs, Fruit and Tea Research Institute, Hubei Academy of Agricultural Science, Wuhan, Hubei 430064, China.

Food chemistry: X
|February 29, 2024
PubMed
概括

不同的茶叶品种显著影响着抹茶的质量. 这项研究分析了四种类型,揭示了成分,代谢物和芳香化合物的变化,指导了未来的抹茶改进.

关键词:
具有特征的代谢物.这是一杯抹茶 (matcha).多样性 多样性 多样性挥发性有机化合物 (VOC) 是一种挥发性有机化合物.广泛针对的代谢组.

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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...