Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea

The objective of this study was to develop an effective recovery technology of odor-active compounds (OACs) to improve the flavor quality of instant Pu-erh tea (IPT) based on their released behaviors. Salting-out re-distillation (SRD) combined with sensory-directed analysis was developed. The contri...

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Detalles Bibliográficos
Autores principales: Wang, Chao, Li, Juan, Zhang, Ya, Wu, Xuejiao, He, Zhongrong, Zhang, Yin, Zhang, Xingmin, Li, Qin, Huang, Jianan, Liu, Zhonghua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043642/
https://www.ncbi.nlm.nih.gov/pubmed/35492251
http://dx.doi.org/10.1016/j.fochx.2022.100310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043642/
https://www.ncbi.nlm.nih.gov/pubmed/35492251
http://dx.doi.org/10.1016/j.fochx.2022.100310

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