Widely targeted metabolomics and SPME-GC-MS analysis revealed the quality characteristics of non-volatile/volatile compounds in Zheng’an Bai tea
In conclusion, this study has for the first time comprehensively revealed the quality change characteristics of fresh leaves at different developmental stages and during the processing of Zheng'an Bai tea, and provided a foundation for further process improvement.
Authors
- Xiaozeng Mi
- Tingting Jing (ORCID: https://orcid.org/0000-0003-2900-0859)
- Lifen Liu (ORCID: https://orcid.org/0000-0003-2949-6348)
- Shirui Yu (ORCID: https://orcid.org/0000-0002-5533-0010)
- Yanlin An (ORCID: https://orcid.org/0000-0002-6718-6108)
- Dahe Qiao (ORCID: https://orcid.org/0000-0002-0583-0316)
Institutions
- Anhui Agricultural University (CN)
- Guizhou Academy of Agricultural Sciences (CN)
- Tea Research Institute (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-11-25
- DOI
- https://doi.org/10.3389/fnut.2024.1484257
- Citations
- 3
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 1.27
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Guizhou Province