SPME-GC-MS Technique Combined with rOAV for the Analysis of Key Aroma Substances of Zijuan White Tea with Different Processing Processes

SPME-GC-MS Technique Combined with rOAV for the Analysis of Key Aroma Substances of Zijuan White Tea with Different Processing Processes

In order to study the key aroma compounds of Zijuan white tea with different processing technologies, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS), combined with sensory evaluation, PCA validation, OPLS-DA analysis and relative odor activity value (...

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Bibliographic Details
Main Authors: Yuanda LI, Ting WU, Ganghua HUANG, Ling REN, Chenyang MA, Xiaohui ZHOU, Yali LI, Hongjie ZHOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-05-01
Series:Shipin gongye ke-ji
Subjects:
zijuan
white tea
key aroma substances
headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(hs-spme-gc-ms)
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060240

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060240

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