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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Hongzheng Lin, Liangyu Wu, Xiaoxi Ou, Jingjing Zhou, Jiao Feng, Wenping Zhang, Wanjun Bi, Zhilong Hao, Yun Sun
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Elsevier 2024-03-01
Sarja:	Food Chemistry: X
Aiheet:	White tea Pile-up processing Quantitative descriptive analysis ATD-GC–MS Relative odor activity value
Linkit:	http://www.sciencedirect.com/science/article/pii/S2590157524000269
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