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Analysis of Flavor Quality and Key Aroma Compounds of Rizhao White Tea

To investigate the current quality status of Rizhao white tea in Shandong province, the biochemical quality indicators of 18 Rizhao white tea samples were determined and their sensory quality was evaluated. Meanwhile, their key aroma compounds were analyzed using headspace solid-phase microextractio...

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Hovedforfatter: MAO Xingping, HUANG Xiaoqin, ZHANG Lixia, FU Huixin, ZHANG Yurou, ZHAO Bingfeng
Format: Artigo
Sprog:Inglês
Udgivet: China Food Publishing Company 2025-11-01
Serier:Shipin Kexue
Fag:
rizhao white tea; sensory quality; biochemical components; aroma components; headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry
Online adgang:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-21-020.pdf
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