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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...

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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

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