Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on...
Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method
About this item
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Author / Creator
Hu, Wenwen , Wang, Gege , Lin, Shunxian , Liu, Zhijun , Wang, Peng , Li, Jiayu , Zhang, Qi and He, Haibin
Publisher
Basel: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Basel: MDPI AG
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Scope and Contents
Contents
Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography mass spectrometry (GC-MS). The aroma intensity and odor characteristics of teas were...
Alternative Titles
Full title
Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_4e32382f268d483994eba3a7af864bcd
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_4e32382f268d483994eba3a7af864bcd
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11152204
