Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods

Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods

To investigate the effects of four drying methods on the aroma quality of Yunnan white tea, headspace solid phase microextraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) combining with relative odor activity value (ROAV) method were used to analyze the volatile components of air dry...

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Bibliographic Details
Main Authors: Ganghua HUANG, Yuanda LI, Xiujuan DENG, Dan SU, Yuanzai SHEN, Yali LI, Hongjie ZHOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
white tea
sun drying
bake drying
aroma compounds
relative odor activity value
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120080

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120080

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