Volatile Flavor Analysis and Sensory Evaluation of Jinhua Tibetan Tea during Pile Processing

Volatile Flavor Analysis and Sensory Evaluation of Jinhua Tibetan Tea during Pile Processing

In order to investigate the formation and changes of aroma components during the pile-fermentation of Jinhua Tibetan tea, chromatography-mass spectrometry (GC-MS) was used to determine the volatile component, and sensory evaluation was used to test the flavor. Results showed that, 80 volatile compou...

Full description

Bibliographic Details
Main Authors: Chen XIA, Yanghang HE, Junlin DENG, Zhuoya XIANG, Qingling XIE, Yongqing ZHU, Jian CHEN, Boyu ZHU, Gang LIU, Liugang SHI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-12-01
Series:Shipin gongye ke-ji
Subjects:
jinhua tibetan tea
volatile component
pile-fermentation
gas chromatography-mass spectrometry
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030007

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030007

Similar Items