Journal: Current Research in Food Science
Article Title: The application of untargeted metabolomics coupled with chemometrics for the analysis of agitation effects on the sensory profiles of matcha tea
doi: 10.1016/j.crfs.2024.100843
Figure Lengend Snippet: Total antioxidant capacity of YB samples (a) and GK samples (b) with different agitating ways. (Error lines were based on Standard Deviation; ‘a’, ‘b’, ‘c’, ‘d’, ‘e’ referred to the significant differences between the groups were determined by one-way ANOVA analysis based on Duncan's multiple range test at p ≤ 0.05).
Article Snippet: Hexanal, 2-octanol, acetonitrile, formic acid, phenolphthalein and total antioxidant capacity assay kit (DPPH method) were purchased from Macklin Biochem (Shanghai, China); caramel flavors were purchased from Quintescents (Guangzhou, China); alcohol, alum, monosodium glutamate, sucrose, citric acid, sodium hydroxide and sodium carbonate were purchased from Sinopharm Chemical Reagent (Shanghai, China); n-alkanes mixed standard (C7-C40), Folin-Ciocalteu reagent, amino acid assay kit (Ninhydrin colorimetry), gallic acid (GA) and catechins were purchased from Shanghai Yuanye Co., Ltd. (Shanghai, China); n-ketones (C4-C9) was purchased from Hanon Advanced Technology Co., Ltd; total carbohydrate assay kit were purchased from Beijing Solarbio Co., Ltd. (Beijing, China); caffeine and flavonol glycosides were purchased from GlpBio Co., Ltd. (Montclair, USA).
Techniques: Standard Deviation