Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV

Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV

In order to study the composition of volatile aroma components in Fuliang black tea and screen the key aroma components, in this study, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was performed to identify the volatile components of Fuliang black tea, a...

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Bibliographic Details
Main Authors: Cuinan YUE, Dandan QIN, Wenjin LI, Hualing WU, Hailan CAI, Chen LI, Puxiang YANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-05-01
Series:Shipin gongye ke-ji
Subjects:
fuliang congou black tea
aroma
gc-ms
oav
flavor
volatile components
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070342

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070342

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