Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods
Lijuan Ma, Manman Gao, Jiangnan Hu, Wenzhe Tong, Liping Du, Aiqun Yu, Jihong Huang, Jianxun Li, Ronglin He
Topics & Concepts
AromaOlfactometryChemistryLinaloolChromatographyMass spectrometryOdorGas chromatographyFood scienceEssential oilOrganic chemistryTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities