Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production

Study on dynamic alterations of volatile organic compounds reveals aroma development over enzymatic-catalyzed process of Tieguanyin oolong tea production

To elucidate the formation of characteristic aroma over enzymatic-catalyzed processes (ECP), GC–MS-based volatile-metabolomic combined with desorption-electrospray-ionization coupled mass-spectrometry-imaging (DESI-MSI) were employed to analyze the changes of volatile organic compounds (VOCs) in Tie...

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Bibliographic Details
Main Authors: Liangyu Wu, Xiaolan Chen, Jiaqi Lin, Hongzheng Lin, Ningkai Liao, Chenxue Li, Yunfei Hu, Yun Sun
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Tieguanyin tea
Volatile organic compounds
Dynamic changes
Characteristic aroma
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566224000340
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