Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis

Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly. Both the total amount and composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade. This study aims to...

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Detalles Bibliográficos
Autores principales: Wang, Shuyan, Zhao, Feng, Wu, Wenxi, Wang, Pengjie, Ye, Naixing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7024305/
https://www.ncbi.nlm.nih.gov/pubmed/31963359
http://dx.doi.org/10.3390/molecules25020380

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7024305/
https://www.ncbi.nlm.nih.gov/pubmed/31963359
http://dx.doi.org/10.3390/molecules25020380

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