Identification and Perceptual Interaction of Characteristic Aroma Compounds in Black Tea
The characteristic aroma volatile compounds of black tea were identified, the aroma profile of black tea was dissected, and the perceptual interaction of important characteristic aroma compounds was explored. On this basis, the modified vector model and Steven’s law were applied to this system. Head...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-037.pdf |