Analysis of Key Aroma Components of Three Representative Oolong Tea Varieties by Stir Bar Sorptive Extraction Combined with Gas Chromatography-Olfactory-Mass Spectrometry

Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify and describe the key aroma components of three representative oolong tea varieties, Huangdan, Tieguanyin and Jinguanyin. Comparative analysis was conducted in terms of odor...

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Autor Principal:	HUANG Huiqing, ZHENG Yucheng, HU Qingcai, WU Qingyang, YANG Yun, OU Xiaoxi, ZHAO Mengying, SUN Yun
Formato:	Artigo
Idioma:	Inglês
Publicado:	China Food Publishing Company 2024-01-01
Series:	Shipin Kexue
Assuntos:	oolong tea; aroma; stir bar sorptive extraction; gas chromatography-olfactory-mass spectrometry; odor activity value
Acceso en liña:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-1-013.pdf
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