Discrimination of Unfermented Pu’er Tea Aroma of Different Years Based on Electronic Nose-Reference-Cited by-同舟云学术

Discrimination of Unfermented Pu’er Tea Aroma of Different Years Based on Electronic Nose

Published:2017-07-12 Issue:4 Volume:6 Page:436-442
ISSN:2249-720X
Container-title:Agricultural Research
language:en
Short-container-title:Agric Res

Author:

Peng Wen,Wang Lan,Qian Ye,Chen Ting,Dai Bing,Feng Bo,Wang Baijuan

Funder

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/article/10.1007/s40003-017-0277-3/fulltext.html

Reference19 articles.

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2. Daoping Wang, Xiaosheng Yang (2013) Analysis of aroma components in tea by solid phase micro extraction and gas chromatography-mass spectrometry. Grain and oil sci technol 21(3):85–87

3. Haipeng Lv, Qiusheng Zhong, Jiang Shi et al (2014) Study on fingerprint on volatile constituents of Pu-erh tea. J Tea Sci 34(1):71–78

4. Haipeng Lv, Yue Z, Ting Y et al (2015) Study on the key aroma constituents of quality of Pu-erh ripe tea modern. Food Sci Technol 31(12):394–399

5. Huichun Yu, Jun Wang, Hongmei Zhang et al (2007) Measurement of the LongJing tea quality by using an electronic nose. J agric mach 38(07):103–106

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