文献类型：期刊文献

英文题名：Analysis of regional flavor quality differences in congou black tea using metabolomics

作者：Peng, Qi[1]; Huang, Jiaxin[1]; Li, Shanshan[1]; Jiang, Han[1]; Xie, Guangfa[2]

机构：[1] National Engineering Research Center for Chinese CRW [branch center], School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing, 312000, China; [2] Zhejiang Collaborative Innovation Center for Full-Process Monitoring and Green Governance of Emerging Contaminants, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China

年份：2025

卷号：486

外文期刊名：Food Chemistry

收录：EI(收录号：20251918374022)、Scopus(收录号：2-s2.0-105004277291)

语种：英文

外文关键词：Ketones

外文摘要：Congou black tea, a traditional Chinese tea, shows regional variations in flavor and aroma. This study employed metabolomics techniques to compare Congou black tea from Zhejiang, Fujian, Sichuan, and Jiangxi. Using HS-SPME-GC–MS and SPME-GC-IMS, we identified 110 and 60 volatile organic compounds, respectively, with 5 common VOCs. Statistical analysis revealed 45 and 20 differential VOCs (VIP > 1, P ? 2024