Grade Identification of Huangjincha Tea 2 by Aroma Fingerprinting Combined with Multivariate Chemometric Analysis

Grade Identification of Huangjincha Tea 2 by Aroma Fingerprinting Combined with Multivariate Chemometric Analysis

The aroma components of two grades of Huangjincha tea 2 were investigated by using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) to establish their aroma fingerprints. The results were analyzed using chemometrics. Totally 81 aroma component...

Full description

Bibliographic Details
Main Author: CHAO Jin, ZHOU Lingxin, YIN Feiyan, LUO Qian, ZHAO Mengmeng, YUAN Yong, WU Haoren, LI Pao, JIANG Liwen
Format: Article
Language:English
Published: China Food Publishing Company 2023-02-01
Series:Shipin Kexue
Subjects:
huangjingcha tea; headspace solid-phase microextraction; aroma fingerprints; classification discrimination; chemometric analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-043.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-043.pdf

Similar Items