HS-SPME/GC×GC-TOFMS was carried out to explore the volatile components of Z. motuoense pericarp. To elucidate the unique aroma of Z. motuoense, Z. bungeanum pericarp was used as a comparison. By using methods of multivariate statistical analysis and flavor-omics analysis, the differences ...
2.5. HS-SPME-GC×GC TOFMS Conditions The samples (0.5 g each) were placed in a headspace bottle and were extracted using SPME with a 1 cm DVB/CAR/PDMS fiber head and kept in a 60 °C bath for 40 min. The extracted samples were desorbed in the GC inlet for 5 min and subjected ...
shaken black tea; volatile compounds; GC × GC–TOFMS; relative odor activity value; multivariate data analysis1. Introduction Tea (Camellia sinensis L.) is one of the most widely consumed beverages in the world, with a satisfactory taste and rich aroma. Black tea (fully fermented) accounts ...