Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation-Reference-Cited by-同舟云学术

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

Published:2019-10-20 Issue:47 Volume:67 Page:13139-13149
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pang Xueli¹^ORCID,Yu Weisong¹,Cao Changdai²,Yuan Xiaoxiang³,Qiu Jun¹,Kong Fanyu¹^ORCID,Wu Jihong⁴^ORCID

Affiliation:

1. Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Qingdao 266101, China

2. Shandong Rizhao Tobacco Company Ltd., Rizhao 276000, China

3. Yunnan Puer Tea (Group) Co., Ltd., Pu’er 665100, China

4. College of Food Science and Nutritional Engineering, China Agricultural University: National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Chinese Academy of Agricultural Sciences

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05321

Reference47 articles.