Analysis of Heat Release of Key Aroma Substances in Pu-erh Ripe Tea
In this study, the aroma compounds in Pu-erh ripe tea were enriched by means of atmospheric water distillation, and evaluated by gas chromatography-olfactometry (GC-O) after gradient dilution. A total of 22 aroma compounds with flavor dilution (FD) factor log4 equal to or greater than two were ident...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-08-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-031.pdf |