January 1, 2022Current Research in Food ScienceOpen Access

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

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Abstract

were the crucial microorganisms for the metabolism and formation of VOCs. These findings provide new insight into the VOCs and fragrance features of FBTs produced in different regions of China.

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Cite This Study

Xiao et al. (2022) studied this question.

synapsesocial.com/papers/6a03a8176aa73b130d8560c5 https://doi.org/10.1016/j.crfs.2022.09.024

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Abstract

were the crucial microorganisms for the metabolism and formation of VOCs. These findings provide new insight into the VOCs and fragrance features of FBTs produced in different regions of China.

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Abstract

Discussion

Cite This Study

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

Abstract

Discussion

Cite This Study

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