Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS;Cai;Food Chemistry,2020
2. Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses;Chen;Food Chemistry,2023
3. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue;Duan;Food Research International,2021
4. Relationship between the grade and the characteristic flavor of PCT (Panyong Congou Black Tea);Gao;Foods,2022
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