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Effects of fixation temperature on volatile components and key differential aroma compounds of green tea

Qiushuang You Ying Yang Mengxue Zhou Li Guo Zihao Qiu Gaozhong Yang Zhi Lin Yin Zhu Haipeng Lv

Beverage Plant Research2025，Vol.5Issue(1)：P.324-334,11.

Beverage Plant Research2025，Vol.5Issue(1)：P.324-334,11.DOI:10.48130/bpr-0025-0039

Effects of fixation temperature on volatile components and key differential aroma compounds of green tea

Qiushuang You ¹Ying Yang ¹Mengxue Zhou ²Li Guo ²Zihao Qiu ¹Gaozhong Yang ¹Zhi Lin ²Yin Zhu ²Haipeng Lv²

作者信息

1. Key Laboratory of Biology,Genetics and Breeding of Special Economic Animals and Plants,Ministry of Agriculture and Rural Affairs,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China
2. Key Laboratory of Biology,Genetics and Breeding of Special Economic Animals and Plants,Ministry of Agriculture and Rural Affairs,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China
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摘要

关键词

bar sorptive extraction sbse coupled/volatile compounds/green tea/fixation temperature/key differential aroma compounds/stir bar sorptive extraction/volatile components

分类

轻工纺织

引用本文复制引用

Qiushuang You,Ying Yang,Mengxue Zhou,Li Guo,Zihao Qiu,Gaozhong Yang,Zhi Lin,Yin Zhu,Haipeng Lv..Effects of fixation temperature on volatile components and key differential aroma compounds of green tea[J].Beverage Plant Research,2025,5(1):P.324-334,11.

基金项目

supported by China Agriculture Research System of MOF and MARA(CARS-19) （CARS-19）

the Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAASASTIP-2014-TRICAAS)for financial support. （CAASASTIP-2014-TRICAAS）

Beverage Plant Research

ISSN：2769-2108

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