Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS-Reference-Cited by-同舟云学术

Rapid characterization of the volatile profiles in Pu‐erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD‐GC‐MS

Published:2021-04-30 Issue:6 Volume:86 Page:2358-2373
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Yanqin¹^ORCID,Rong Yuting²,Liu Fuqiao²,Jiang Yongwen¹,Deng Yuliang¹,Dong Chunwang¹,Yuan Haibo¹

Affiliation:

1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture Tea Research Institute, Chinese Academy of Agricultural Sciences Hangzhou China

2. Yunnan Shuangjiang Mengku Tea Co., Ltd. Lincang China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15723

Reference32 articles.

1. Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

2. Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology

3. Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry

4. Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis

5. Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS

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