Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis-Reference-Cited by-同舟云学术

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

Published:2022-06 Issue: Volume:163 Page:113492
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Yanqin,Zhu Hongkai,Chen Jiayu,Xie Jialing,Shen Shuai,Deng Yuliang,Zhu Jiayi,Yuan Haibo,Jiang Yongwen

Publisher

Elsevier BV

Subject

Food Science

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3. 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

4. Identification of aroma composition and key odorants contributing to aroma characteristics of white teas;Chen;Molecules,2020

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