Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value-Reference-Cited by-同舟云学术

Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value

Published:2022-08 Issue: Volume:165 Page:113755
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Jiayu,Yang Yanqin,Deng Yuliang,Liu Zhengquan,Shen Shuai,Zhu Jiayi,Yuan Haibo,Jiang Yongwen

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Aroma quality evaluation of Dianhong black tea infusions by the combination of rapid gas phase electronic nose and multivariate statistical analysis;Chen;LWT - Food Science and Technology,2022

5. Black tea aroma formation during the fermentation period;Chen;Food Chemistry,2022

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