Study on the Suitability of Tea Cultivars for Processing Oolong Tea from the Perspective of Aroma Based on Olfactory Sensory, Electronic Nose, and GC-MS Data Correlation Analysis

The oolong tea aroma is shown to consist of cultivar aroma and technical aroma in this study based on the aroma differences between oolong tea products of cultivars of different suitability, as determined by correlation analysis of olfactory, sensory, electronic nose, and GC-MS data. Human senses we...

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Detalles Bibliográficos
Autores principales: He, Chang, Li, Yuchuan, Zhou, Jingtao, Yu, Xinlei, Zhang, De, Chen, Yuqiong, Ni, Dejiang, Yu, Zhi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498329/
https://www.ncbi.nlm.nih.gov/pubmed/36141008
http://dx.doi.org/10.3390/foods11182880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498329/
https://www.ncbi.nlm.nih.gov/pubmed/36141008
http://dx.doi.org/10.3390/foods11182880

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