Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the GC–O technique, and 35 scents with od...
Main Authors: | Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-06-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/12/1740 |
Similar Items
-
Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
by: Jianghua Ye, et al.
Published: (2023-03-01) -
Analysis of Aroma Characteristics of Fermented Lingyun Baihao Tea Based on Odor Activity Value
by: YANG Jingyang, LIANG Guangzhi, LI Ziping, LIANG Xianzhi, CHEN Yuanquan
Published: (2023-07-01) -
Sensors and sensory systems for an electronic nose /
by: Gardner, J. W. (Julian W.), 1958-, et al.
Published: (c201) -
Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of <i>Flammulina filiformis</i> Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations
by: Wei Song, et al.
Published: (2024-02-01) -
Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage
by: Lirong Xu, et al.
Published: (2023-01-01)