Aroma Components of Huiming Tea
In this study, the volatile components and key aroma-active compounds of 13 representative Huiming tea samples were analyzed using stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Results showed that a total of 120 volatile components wer...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-031.pdf |