Characterization of the key aroma compounds of shandong matcha using hs-spme-gc/ms and safe-gc/ms

HIGHLIGHTS

• who: Ying Luo and collaborators from the College of Horticulture, Qingdao Agricultural University, Qingdao, China have published the research: Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS, in the Journal: Foods 2022, 2964 of 19/09/2022
• what: In this study, the volatile components of three grades of Shandong matcha were extracted with HS-SPME and SAFE, and the aroma compounds of each matcha sample were investigated using GC-MS.
• how: The sensory evaluation results showed that high-grade (M-GS) had prominent . . .
  

   

  

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