Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis

Dynamic Changes in Aroma Compounds during Processing of Flat Black Tea: Combined GC-MS with Proteomic Analysis

Flat black tea (FBT) has been innovatively developed to alleviate homogenisation competition, but the dynamic changes in aroma components during the process remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma components of tea samples from various processing stages of FBT, and to...

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Bibliographic Details
Main Authors: Cun Ao, Xiaojun Niu, Daliang Shi, Xuxia Zheng, Jizhong Yu, Yingbin Zhang
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Foods
Subjects:
black tea
aroma compound
dynamic change
processing technology
Online Access:https://www.mdpi.com/2304-8158/13/20/3243
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