Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography−olfactometry (GC-O)
Shiya Gan, Yingqi Chen, Lei Zhao, Xiaoyi Zhao, Tong Qiu, Xiaoting Zhai, Qianying Dai
Topics & Concepts
AromaChemistryOctanalChromatographyOlfactometryGas chromatographySolid-phase microextractionHexanalFlavorGas chromatography–mass spectrometryNonanalDimethyl trisulfideExtraction (chemistry)Mass spectrometryFood scienceOrganic chemistrySulfurDimethyl disulfideTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities