Analysis of Key Aroma Components in Five High-Fragrance Black Teas Using Electronic Nose and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

To investigate the differences in aroma among five high-fragrance black teas (Tieguanyin, Jinguanyin, Jinmudan, Huangdan and Meizhan), an electronic nose, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to inves...

Descrición completa

Detalles Bibliográficos

Autor Principal:	WANG Li, LIN Yuansong, LI Juhua, LIN Hongzheng, REN Weiwei, LI Wenqian, ZHENG Yucheng, YE Naixing
Formato:	Artigo
Idioma:	Inglês
Publicado:	China Food Publishing Company 2025-09-01
Series:	Shipin Kexue
Assuntos:	high-fragrance black tea; electronic nose; headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry; sensory evaluation; aroma
Acceso en liña:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-18-022.pdf
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!