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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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-019.pdf |
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