Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The arom...

Descripción completa

Detalles Bibliográficos
Autores principales: Hu, Wenwen, Wang, Gege, Lin, Shunxian, Liu, Zhijun, Wang, Peng, Li, Jiayu, Zhang, Qi, He, Haibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329961/
https://www.ncbi.nlm.nih.gov/pubmed/35892790
http://dx.doi.org/10.3390/foods11152204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329961/
https://www.ncbi.nlm.nih.gov/pubmed/35892790
http://dx.doi.org/10.3390/foods11152204

Ejemplares similares