Study on the Effects of Processes on Aroma Compounds in Rizhao Green Tea Based on the Gas Chromatography-Ion Mobility Spectrometry

Figure 6

Change trend of key odorant compounds in processes. (a) Floral compound, (b) green compounds, (c) fruity ester-like compounds, (d) citrus-like flavor compounds, and (e) caramel nutty flavor compounds.

(a)

(b)

(c)

(d)

(e)