Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value

Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined usi...

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Detalles Bibliográficos
Autores principales: Guo, Jie, Yu, Zhihao, Liu, Meiyan, Guan, Mengdi, Shi, Aiyun, Hu, Yongdan, Li, Siyu, Yi, Lunzhao, Ren, Dabing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572200/
https://www.ncbi.nlm.nih.gov/pubmed/37835224
http://dx.doi.org/10.3390/foods12193568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572200/
https://www.ncbi.nlm.nih.gov/pubmed/37835224
http://dx.doi.org/10.3390/foods12193568

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