2024
DOI: 10.3390/foods13081252
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Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry

Yinxiang Gao,
Zhiyong Lei,
Jigang Huang
et al.

Abstract: Lushan Yunwu tea (LSYWT) is a famous green tea in China. However, the effects of intercropping tea with flowering cherry on the overall aroma of tea have not been well understood. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used for analysis. A total of 54 volatile compounds from eight chemical classes were identified in tea samples from both the intercropping and pure-tea-plantation groups. Principal component analysis (PCA), ort… Show more

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