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...

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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
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