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Updated: Jan 9, 2026

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

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园林黑茶的香味特征基于感官评估和头部空间固相微提取-气相色谱-质谱

Shenghong Zheng1, Hongling Chai1, Chunju Peng1

  • 1Wenzhou Key Laboratory of Early-Sprouting Tea Breeding, Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China.

Foods (Basel, Switzerland)
|December 11, 2025
PubMed
概括

两轮的嗅觉优化了花茶 (GBT) 的香味. 这项研究确定了关键的挥发性化合物,如林纳醇,对GBT至关重要.

关键词:
在HS-SPME-GC-MS中使用.在OPLS-DA分析中,香味的特征化和气味的描述.加德尼亚黑茶 黑茶rOAV的价值是没有的.

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