| Autor: |
Shuxian SHAO, Shuyan WANG, Li WANG, Feng ZHAO, Xiaomin CHEN, Xiuxiu WU, Naixing YE |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 1, Pp 261-268 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021030180 |
| Popis: |
Automatic thermal desorption-gas chromatography-mass spectrometry (ATD-GC-MS) was used to determine the aroma components of white peony tea from different tea cultivars. The characteristics of aroma among different tea cultivars were explored. A total of 50 volatile components were detected in five samples. Hexanal, nonanal, decanal, benzyl alcohol, linalool 1-pentanol and β-Ionone were the main aroma components, which laid the aroma foundation of white tea. A total of 44 kinds of aroma components were significantly different by univariate analysis (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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