HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea

HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea

Anaerobic processing is a crucial factor influencing the formation of flavor quality in Gamma-aminobutyric acid (GABA) tea. In this study, headspace solid-phase microextraction combined with gas chromatography and mass spectrometry was employed to explore the flavor characteristics of different type...

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Bibliographic Details
Main Authors: Chenyang Ma, Qingyi Wang, Di Tian, Wenxia Yuan, Xuan Tang, Xiujuan Deng, Yapeng Liu, Chang Gao, Guofu Fan, Xue Xiao, Baijuan Wang, Yali Li, Hongjie Zhou
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Large leaf species
GABA tea
Volatile components
Multivariate statistics
Potential markers
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008538
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