Aroma Identification and Classification in 18 Kinds of Teas (<i>Camellia sinensis</i>) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

Aroma Identification and Classification in 18 Kinds of Teas (<i>Camellia sinensis</i>) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

Tea (<i>Camellia sinensis</i>) is one of the most popular beverages worldwide. Many types of tea products continuously emerge in an endless stream; so, the classification of tea becomes more difficult. Aroma is a vital indicator of tea quality. The present study deals with the identifica...

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Bibliographic Details
Main Authors: Yanping Lin, Ying Wang, Yibiao Huang, Huanlu Song, Ping Yang
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Foods
Subjects:
tea (<i>Camellia sinensis</i>)
SOLID phase micro extraction (SPME)
two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC × GC-O-MS)
gas chromatography-ion mobility spectrometry (GC-IMS)
aroma compounds
Online Access:https://www.mdpi.com/2304-8158/12/13/2433

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https://www.mdpi.com/2304-8158/12/13/2433

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