HS-SPME-GC-MS Coupled with OAV to Evaluate the Aroma of Flowery Black Tea Made from Oolong Tea Varieties

HS-SPME-GC-MS Coupled with OAV to Evaluate the Aroma of Flowery Black Tea Made from Oolong Tea Varieties

To analyze the difference in aroma components and aroma characteristics of flowery black tea made from oolong tea varieties. The aroma components extracted with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and odor activity value (OAV) was used to deter...

Full description

Saved in:
Bibliographic Details
Main Authors: Jingyang YANG, Yuanquan CHEN, Xianzhi LIANG, Mingshi WANG, Yanfei LUO, Xiaomin QIN, Chunwen LIAO, Hongying WU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-03-01
Series:Shipin gongye ke-ji
Subjects:
oolong tea varieties
flowery black tea
odor activity value
aroma components
orthogonal partial least squares discrimination analysis (opls-da)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050077
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items