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基于感官评估和ATD-GC-MS技术,研究白茶在堆积加工中的挥发性成分的动态变化

Hongzheng Lin1, Liangyu Wu1, Xiaoxi Ou1

  • 1College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.

Food chemistry: X
|February 2, 2024
PubMed
概括

茶堆厚度通过影响挥发性化合物积累,显著影响白茶的味道. 中堆干茶提供了和的香气,突出了关键化合物,如林纳醇和六.

关键词:
在ATD-GCMS中使用.堆积处理的处理方法定量描述性分析 定量描述性分析相对气味活动值相对气味活动值.白茶:白茶是一道白茶.

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相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...