Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea

Analysis of Aroma Quality of Pearl Orchid at Different Flowering Stages and Its Scented Tea

In this study, sensory evaluation, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) were used to evaluate the aroma quality of pearl orchid flowers in five developmental stages: bud, initial bloom, semi-bloom, full bloom, and wi...

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Bibliographic Details
Main Author: HUANG Cuixin, KUN Jirui, LIN Yunzhi, DAI Hongwei, WENG Tianjun, LI Zhengwen, TONG Huarong
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
pearl orchid; flowering stage; volatile compounds; pearl orchid-scented tea; gas chromatography-mass spectrometry; odor activity value
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-019.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-019.pdf

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