Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis-Reference-Cited by-同舟云学术

Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis

Published:2023-11 Issue: Volume:426 Page:136527
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Xuexue,Hu Tengfei,Xie He,Ou Xingchang,Huang Jianan,Wang Chao,Liu Zhonghua,Li Qin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

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3. Fermented Camellia sinensis, Fu Zhuan tea, regulates hyperlipidemia and transcription factors involved in lipid catabolism;Fu;Food Research International,2011

4. Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution;He;Food Chemistry,2020

5. Characteristics and chemical compositions of Pingwu Fuzhuan brick-tea, a distinctive post-fermentation tea in Sichuan province of China;Li;International Journal of Food Properties,2019

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