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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Jiancai Zhu, Yunwei Niu, Zuobing Xiao

2020Food Chemistry292 citationsDOI

Topics & Concepts

ChemistryAromaGas chromatographyOlfactometryMass spectrometryChromatographyGas chromatography–mass spectrometrySkatoleOdorFood scienceOrganic chemistryIndole testTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS) | Litcius