Changes in Flavor Compounds during the Production of Xingning Dancong Tea

Changes in Flavor Compounds during the Production of Xingning Dancong Tea

The contents of taste and flavor compounds of Xingning Dancong tea at different processing stages were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), high performance liquid chromatography (HPLC), and spectrophotometry to explo...

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Bibliographic Details
Main Author: LI Xiumei, WU Kegang, WEN Rourou, CHAI Xianghua, DUAN Xuejuan, YU Hongpeng, LIU Xiaoli, TAO Zhihua, WANG Pingping, LIN Yahui, DAI Yongping
Format: Article
Language:English
Published: China Food Publishing Company 2025-06-01
Series:Shipin Kexue
Subjects:
xingning dancong tea; taste compounds; volatile aroma components; processing stages
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-027.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-027.pdf

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