Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Food Chemistry - Tập 376 - Trang 131933 - 2022
Xiangyang Guo1,2,3, Wilfried Schwab4,2,3, Chi‐Tang Ho5,2,3, Chuankui Song2,3, Xiaochun Wan2,3
1College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, People’s Republic of China
2International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People’s Republic of China
3State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People’s Republic of China
4Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany
5Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA

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