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Study on the dynamic change of volatile components of white tea in the pile-up processing based on sensory evaluation and ATD-GC–MS Technology

The pile-up processing has a great impact on the flavor of white tea. To investigate the effects of the volatile accumulation of white tea with different piling thickness treatments, tea leaves from different thickness treatments were subjected to sensory quantitative description analysis and ATD-GC...

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Uloženo v:
Hlavní autoři: Hongzheng Lin, Liangyu Wu, Xiaoxi Ou, Jingjing Zhou, Jiao Feng, Wenping Zhang, Wanjun Bi, Zhilong Hao, Yun Sun
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2024-03-01
Edice:Food Chemistry: X
Témata:
White tea
Pile-up processing
Quantitative descriptive analysis
ATD-GC–MS
Relative odor activity value
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157524000269
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