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Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics

Crossref DOI link: https://doi.org/10.1007/s00217-021-03687-0

Published Online: 2021-02-08

Published Print: 2021-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhu, Biying

Zhang, Jing

Li, Junyao

Fang, Shimao

Zhang, Zheng-Zhu

Wang, Rangjian

Deng, Wei-Wei https://orcid.org/0000-0003-0732-7076
Funding

Funding for this research was provided by:

Natural Science Foundation of Anhui Province, Outstanding Youth Project (2008085J18)

science and technology project of Fujian province (2018R1012-3)

tea plant germplasm resources innovation team project of Fujian academy of agricultural science (STIT2017-3-12)

National Key Research and DevelopmentProgram of China (2019YFD1001601)

National Natural Science Foundation of China (31870679)
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Article History

Received: 28 October 2020

Revised: 20 December 2020

Accepted: 30 December 2020

First Online: 8 February 2021

Compliance with ethical standards

:

: The authors declare that they have no competing interests.

: This article does not contain any studies with human or animal subjects.

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