Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho, Chuankui Song, Xiaochun Wan
Topics & Concepts
AromaGas chromatography–mass spectrometryChemistryFood scienceCultivarGreen teaBlack teaChromatographyBotanyMass spectrometryBiologyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis