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Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis

Baoyi Wang, Huimin Chen, Fengfeng Qu, Yakang Song, Taimei Di, Peiqiang Wang, Xinfu Zhang

2021European Food Research and Technology33 citationsDOI

Topics & Concepts

AromaGeraniolLinaloolChemistryMethyl salicylateBlack teaGas chromatography–mass spectrometryGas chromatographyFood scienceHorticultureChromatographyMass spectrometryBotanyEssential oilBiologyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants
Identification of aroma-active components in black teas produced by six Chinese tea cultivars in high-latitude region by GC–MS and GC–O analysis | Litcius