The key quality components in Fenggang green tea with different zinc content and their correlations with zinc - Chen, Jing; Li, Zhaoqi; Zhang, Shiyu; Cheng, Zhuolin; Wu, Liang; Dai, Xiangqing; Yang, Jiagan; Yao, Xinzhuan; Lu, Litang (Food research international, 2025)
Keywords: Amino acid; Amino Acids - analysis; Caffeine; Camellia sinensis - chemistry; Catechin - analysis; Chromatography, High Pressure Liquid; Correlation analysis; Fenggang; flavanols; food research; Gas Chromatography-Mass Spectrometry; Green tea; headspace analysis; high performance liquid chromatography; jasmone; Key quality components; linalool; mass spectrometry; metabolites; methyl salicylate; microwave treatment; Odorants - analysis; odors; Solid Phase Microextraction; taste; Tea - chemistry; Trihydroxycatechin; Volatile Organic Compounds - analysis; Zinc; Zinc - analysis; Val; CAFF; Ser; C; Ile; Pro; Phe; Glu; Fenggang; Amino acid; CDXGT; Zn; Gly; ANOVA; Trihydroxycatechin; Thea; GC; Cys; Green tea; HPLC; EC; Caffeine; Asp; Thr; EGC; CG; EGCG; Lys; ECG; GCG; PLS-DA; Tyr; Zinc; PCA; His; CV; LXKGT; Correlation analysis; LMXGT; Arg; Ala; ICP-MS; VIP; Met; Leu; Key quality components; HP-SPME-GC–MS