Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS.

Foods · 2022 · PMC9562185 · PMID 36230044

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an increasing trendno p-value reported

In this study, the number of volatile components in the matcha showed an increasing trend, far more than the volatile components that showed a decrease after the three grades of tencha were made into matcha.

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