Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.

导出 LinkOut

翻译打印收藏纠错

作者： Yu,Xiao ^[1] ; Yuxin,Huang ^[2] ; Yulian,Chen ^[3] ; Leike,Xiao ^[2] ; Xilu,Zhang ^[2] ; Chenghongwang,Yang ^[2] ; Zongjun,Li ^[4] ; Mingzhi,Zhu ^[5] ; Zhonghua,Liu ^[5] ; Yuanliang,Wang ^[4]

作者单位： College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.;Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.;Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China. ^[1] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China. ^[2] College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China. ^[3] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.;Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China. ^[4] Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China. ^[5]

关键词 Aroma characteristics FBT, Fu brick tea Fu brick tea HCA, hierarchical cluster analysis HS–GC–IMS, headspace gas chromatography–ion mobility spectrometry HS–SPME–GC–MS, headspace solid-phase microextraction gas chromatography mass spectrometry Multivariate statistical analysis PCA, principal component analysis PLS-DA, partial least squares–discriminant analysis Sensory characteristics VIP, variable importance in the projection VOCs, volatile organic compounds

DOI 10.1016/j.crfs.2022.09.024

PMID 36268133

发布时间 2024-09-06

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Current research in food science

2022年5卷

1788-1807页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.

Current research in food science

相似文献

Current research in food science

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS-SPME/GC-MS and HS-GC-IMS.

Current research in food science

相似文献

Current research in food science

相关期刊

检索历史清除