Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology

Key Aromatic Compounds Analysis of 'Meizhan' Tea Based on SBSE-GC-O-MS Technology

The Camellia sinensis cv. 'Meizhan' is highly favored for its distinctive varietal aroma. To investigate the key aroma characteristics of 'Meizhan' tea varieties, this study employed gas chromatography-olfactory-mass spectrometry (GC-O-MS) to identify and describe the crucial aro...

Full description

Saved in:
Bibliographic Details
Main Authors: Xiaoxi OU, Huiqing HUANG, Qiuming LI, Xinru YU, Nengbao JIANG, Hongzheng LIN, Yucheng ZHENG, Yun SUN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-01-01
Series:Shipin gongye ke-ji
Subjects:
'meizhan' tea
stir bar sorptive extraction
gas chromatography-olfactometry-mass spectrometry
aromatic active compounds
odor activity value
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020187
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020187

Similar Items