Analysis of volatile compounds and vintage discrimination of raw Pu-erh tea based on GC-IMS and GC–MS combined with data fusion
Haoran Huang, Xinyu Chen, Ying Wang, Ye Cheng, Xianzhi Wu, Caie Wu, Zhixin Xiong
Topics & Concepts
ChemistryChromatographyVintageGas chromatography–mass spectrometryMass spectrometryBiochemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies