通过非向的挥发力学方法,揭示不同加工方法对茶挥发物和风味的影响

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Updated: May 11, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Feng Xie1,2, Hong Zhang1,2, Sixia Jiang1,2

  • 1School of Food Engineering, Moutai Institute, Renhuai 564507, Guizhou, China.

Food chemistry: X
|February 2, 2026
PubMed
概括

处理茶 (Litsea coreana) 显著改变挥发性代谢物和风味特征. 发酵将香气从草味转变为甜味/焦糖,提高整体质量,并为茶叶标准化提供了一个模型.

关键词:
味道特征 味道特征鷹鷹茶 鷹鷹茶是一種茶.关键的芳香化合物 关键的芳香化合物处理方法 处理方法挥发性代谢物是挥发性的代谢物.

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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...