Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
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DOI: 10.1016/j.foodres.2020.109167
Abstract: Pyrazines play an important role in the characteristic flavor of roasted green tea due to powerful strong odours and low sensory thresholds. It is important to analyze these compounds reliably and rapidly in roasted green… read more here.
Keywords: pyrazines roasted; green tea; roasted green; assisted extraction ... See more keywords