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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Bibliografische gegevens
Hoofdauteurs: Guo, Jie, Yu, Zhihao, Liu, Meiyan, Guan, Mengdi, Shi, Aiyun, Hu, Yongdan, Li, Siyu, Yi, Lunzhao, Ren, Dabing
Formaat: Online Artikel Texto
Taal:English
Gepubliceerd in: MDPI 2023
Onderwerpen:
Article
Online toegang: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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