Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea

Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea

To investigate the difference in aroma between high aroma black tea and traditional congou black tea, electronic nose and GC-MS were used to investigate the key factors that differentiated the aroma quality of high aroma black tea from traditional congou black tea. The results showed that the high a...

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Bibliographic Details
Main Authors: Tingyu YAN, Jiexin LIN, Jianxin ZHU, Naixing YE, Shan JIN, Jianfeng HUANG, Pengjie WANG, Qinyao WU, Deyong ZHENG, Jiangfan YANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-09-01
Series:Shipin gongye ke-ji
Subjects:
gas chromatography-mass spectrometry
electronic nose
chemometrics
high aroma black tea
aroma characteristics
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120202

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021120202

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