Aroma dynamic characteristics during the process of variable-temperature final firing of Congou black tea by electronic nose and comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry
Yanqin Yang, Jinjie Hua, Yuliang Deng, Yongwen Jiang, Michael C. Qian, Jinjin Wang, Jia Li, Mingming Zhang, Chunwang Dong, Haibo Yuan
Topics & Concepts
Electronic noseAromaOdorChemistryBlack teaTwo-dimensional gasPartial least squares regressionMass spectrometryChromatographyGas chromatographyLinear discriminant analysisOlfactometryTime-of-flight mass spectrometryChemometricsAnalytical Chemistry (journal)Food scienceStatisticsMathematicsArtificial intelligenceComputer scienceOrganic chemistryIonIonizationAdvanced Chemical Sensor TechnologiesAnalytical Chemistry and ChromatographyTea Polyphenols and Effects