Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry-Reference-Cited by-同舟云学术

Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Published:2016-05 Issue: Volume:164 Page:146-154
ISSN:1383-5866
Container-title:Separation and Purification Technology
language:en
Short-container-title:Separation and Purification Technology

Author:

Zhu Yin,Lv Hai-Peng,Dai Wei-Dong,Guo Li,Tan Jun-Feng,Zhang Yue,Yu Fang-Lin,Shao Chen-Yang,Peng Qun-Hua,Lin Zhi

Funder

National Natural Science Foundation of China

Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

Filtration and Separation,Analytical Chemistry

Reference40 articles.

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3. Tea aroma formation;Ho;Food Sci. Hum. Wellness,2015

4. Recent studies of the volatile compounds in tea;Yang;Food Res. Int.,2013

5. Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer;Wang;Int. J. Food Sci. Technol.,2011

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