Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography-mass spectrometry/ olfactometry combined with chemometrics-论文-万方医学网

Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography-mass spectrometry/ olfactometry combined with chemometrics

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作者： Panpan Liu ^[1] ; Pengcheng Zheng ^[2] ; Ziming Gong

作者单位： Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan, Hubei, Chin ^[1] Institute of Fruit and Tea, Hubei Academy of Agricultural Sciences, No.10 South Lake Avenue, Hongshan District, Wuhan, Hubei, China ^[2]

关键词 Bead-shaped green tea Volatile constituents Key odorants Gas chromatography-mass spectrometry/ olfactometry Chemometrics

发布时间 2022-11-10

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Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography-mass spectrometry/ olfactometry combined with chemometrics

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Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography-mass spectrometry/ olfactometry combined with chemometrics

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