Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing

Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing

In this study, the change of aroma components in instant Baiyaqilan tea powder during processing was investigated by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV). The results showed that the over aroma profile and the types of aroma components in ins...

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Bibliographic Details
Main Author:	LIN Shidi, JIANG Qingxiang, LIN Qi, XU Yongquan, LI Lijun,, WENG Shuyi, NI Hui, LI Qingbiao
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-09-01
Series:	Shipin Kexue
Subjects:	instant baiyaqilan tea powder; processing technology; aroma profile; aroma components; gas chromatography-mass spectrometry
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-18-029.pdf

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