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Effect of Green Tea Powder on the Volatile Flavor Constituents of the Moon Cake Shell

WANG Bin~1,ZHU Yue-jin~1,ZHANG Shi-kang~1,PAN Qiu-yue~2 (1.Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China; 2.Zhejiang Economic & Trade Polytechnical,Hangzhou 310018,China)  
This paper quantitatively analyses effects of green tea powder on volatile flavor constituents of the moon cake shell based on Microtraction-GC/MS under the high-temperature baking condition.The results showed that the volatile flavor constituents of the moon cake shell has signilicantly changed with the addition of green tea powder:the main volatile flavor component changed from toluene,hexanol into 3-hydroxy-2- bulanone,β-Heptenal,amyl alcohol and 3-butanal whichβ-Heptenal was the flavor component of green tea.
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