Study on Aroma Components in Different Types of Dark Tea Based on HS-SPME-GC-MS
Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to investigate the aroma characteristics of different dark tea products (Fu brick tea, Dark brick tea, Tibetan tea, Liupao tea, and Tianjian dark tea). Sensory evaluation resul...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110337 |