| Autor: |
Weiwei REN, Mengting XU, Wenxian CHEN, Mengya GU, Shanshan ZENG, Shan JIN, Baiwen CHEN, Naixing YE |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 263-271 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2024010279 |
| Popis: |
To investigate the aroma quality characteristics of Anxi Huang Jingui Oolong tea under various rolling methods, this study used headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in conjunction with sensory evaluation to analyze aroma components. Sensory evaluation results revealed that Anxi Huang Jingui exposed to the wrapping-rolling method had a unique fruity perfume, but the tea that processed using the extruding-rolling method had a pronounced honey scent. Using HS-SPME-GC-MS, 605 tea aroma components in total were detected, and 49 primary differential aroma compounds were screened using the VIP>1 and P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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