基于GC-MS和气味活动值的储存期间原始普埃尔茶的挥发性概况和芳香特性分析

Jie Guo1, Zhihao Yu1, Meiyan Liu1

  • 1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

PubMed
概括

原始普埃尔茶 (RAPT) 的香气在储存10年后发生显著变化. 关键的挥发性化合物,如林纳醇和八醇驱动这些芳香转移,提供了对RAPT的洞察力.

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