https://www.selleckchem.com/pr....oducts/Dihydromyrice
Each type of tea has a unique volatile profile due to its variety, processing technologies and origin. Using HS-SPME and GC/MS, we analyzed the changes of volatile components in cultivar Yinghong No. 9 during pile-fermentation every 10 days. A total of 94 compounds showed significant differences during a total of 60 days mainly including alkanes, ketones, esters, terpenes, aromatics and heterocyclic compounds. Interestingly, 13 metabolites were progressively reduced during the first 20 days and remained unchanged in
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