Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)-Reference-Cited by-同舟云学术

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Published:2021-03 Issue: Volume:339 Page:128136
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu JianCai,Niu Yunwei,Xiao ZuoBing

Funder

National Key Research and Development Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

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4. Determination of Aroma in Laoshan Green Tea by GC/MS(I);Bo;Journal of QinDao Universtry,2006

5. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread;Boeswetter;Journal of Agriculture and Food Chemistry,2019

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