Flavor Quality Analysis of the High-Aroma Black Tea Cultivars ‘Jinmudan’ and ‘Jinguanyin’ Using Metabolomics

Flavor Quality Analysis of the High-Aroma Black Tea Cultivars ‘Jinmudan’ and ‘Jinguanyin’ Using Metabolomics

This study used widely targeted and targeted metabolomics based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the non-volatile metabolites, volatile metabolites, and major quality components in congou black teas produced from t...

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Bibliographic Details
Main Author: XU Mengting, GU Mengya, CHEN Jing, WEI Mingxiu, CHEN Qiang, WU Wenxi, ZHENG Yucheng, YE Naixing
Format: Article
Language:English
Published: China Food Publishing Company 2024-10-01
Series:Shipin Kexue
Subjects:
‘jinmudan’; ‘jinguanyin’; black tea; metabolomics; taste; aroma
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-017.pdf
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