Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics
Panpan Liu, Pengcheng Zheng, Ziming Gong, Lin Feng, Shiwei Gao, Xueping Wang, Jing Teng, Lin Zheng, Zhonghua Liu
Topics & Concepts
ChemometricsSolid-phase microextractionAromaChemistryNonanalChromatographyOlfactometryDecanalMass spectrometryGas chromatography–mass spectrometryGas chromatographyFood scienceTea Polyphenols and EffectsFermentation and Sensory AnalysisAdvanced Chemical Sensor Technologies