SBSE-GC-MS Analysis the Differential Aroma Components of Ning Black Teas at Different Quality Levels

SBSE-GC-MS Analysis the Differential Aroma Components of Ning Black Teas at Different Quality Levels

Ning black tea is one of the earliest congou black teas in China. To investigate the aroma components of Ning black teas, different grades (tribute, special grade and first grade) of Ning black teas were collected and sensorily evaluated. Aroma components were analyzed by stirring bar adsorption ext...

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Bibliographic Details
Main Authors: Yafang LIU, Jie TENG, Yang LIU, Min WANG, Qincao CHEN, Yong LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-06-01
Series:Shipin gongye ke-ji
Subjects:
ning black tea
aroma
stir bar sorp-tive extraction (sbse)
sensory qualities
gas chromatography-mass spectrometry (gc-ms)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060067

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060067

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