Analysis of Aroma Components in Anxi Huang Jingui Oolong Tea Using Different Wrapping-twisting Methods via HS-SPME-GC-MS

Analysis of Aroma Components in Anxi Huang Jingui Oolong Tea Using Different Wrapping-twisting Methods via HS-SPME-GC-MS

To investigate the aroma quality characteristics of Anxi Huang Jingui Oolong tea under various rolling methods, this study used headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in conjunction with sensory evaluation to analyze aroma components. Sensory evalu...

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Bibliographic Details
Main Authors: Weiwei REN, Mengting XU, Wenxian CHEN, Mengya GU, Shanshan ZENG, Shan JIN, Baiwen CHEN, Naixing YE
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-12-01
Series:Shipin gongye ke-ji
Subjects:
anxi huang jingui
aroma characteristics
sensory evaluation
headspace solid-phase microextraction-gas chromatography-mass spectrometry
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010279
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