Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showe...

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Detalles Bibliográficos
Autores principales: Ni, Hui, Jiang, Qing-Xiang, Zhang, Ting, Huang, Gao-Ling, Li, Li-Jun, Chen, Feng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464167/
https://www.ncbi.nlm.nih.gov/pubmed/32784994
http://dx.doi.org/10.3390/molecules25163628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464167/
https://www.ncbi.nlm.nih.gov/pubmed/32784994
http://dx.doi.org/10.3390/molecules25163628

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