Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars
LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin
(1. College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China;2. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China)
LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin. Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars[J]. FOOD SCIENCE, 2024, 45(5): 137-148.