Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics

This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromato...

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Bibliographic Details
Main Authors: Junaid Raza, Baosong Wang, Yue Duan, Huanlu Song, Ali Raza, Dongfeng Wang
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
white tea aroma
shaking
sensory evaluation
odor-active compounds
GC×GC-O-MS
Online Access:https://www.mdpi.com/2304-8158/14/2/271
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