Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
Nanfeng Liu, Shanshan Shen, Lunfang Huang, Guojian Deng, Yuming Wei, Jingming Ning, Yujie Wang
Topics & Concepts
LinaloolChemistryAromaOdorGeraniolGas chromatography–mass spectrometryIsoamyl acetateNonanalEthyl hexanoateChromatographyGas chromatographyMass spectrometrySolid-phase microextractionFood scienceGeranyl acetateIononeEssential oilOrganic chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisFood Quality and Safety Studies