Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma. In the present study, volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation (SAFE) and analyzed with a gas chromatography-mass spectrometry (GC-MS) and a gas chromatography o...

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Bibliographic Details
Main Authors: Bei Wang, Qing Meng, Lin Xiao, Ruili Li, Chunhai Peng, Xueli Liao, Jingna Yan, Honglin Liu, Guanhua Xie, Chi-Tang Ho, Huarong Tong
Format: Article
Language:English
Published: Tsinghua University Press 2022-05-01
Series:Food Science and Human Wellness
Subjects:
Pu-erh ripen tea
SAFE
GC-MS
GC-O
Methoxyphenyl compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453021001464
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