Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
Yue Duan, Xing Gao, Bolin Shi, Mingguang Yu, Junaid Raza, Huijuan Sun, Ying Wang, Huanlu Song, Yong‐Quan Xu
Topics & Concepts
RoastingChemistryGas chromatography–mass spectrometryProcess (computing)ChromatographyMass spectrometryComputer sciencePhysical chemistryOperating systemTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies