Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics
Dan Su, Jiaojiao He, Yan-Zhu Zhou, Yali Li, Hongjie Zhou
Topics & Concepts
LinaloolAromaChemometricsChemistryGeraniolMethyl salicylateFlavorPartial least squares regressionGas chromatography–mass spectrometrySolid-phase microextractionOdorChromatographyGas chromatographyMass spectrometryMenthoneFood scienceEssential oilOrganic chemistryBotanyMathematicsStatisticsBiologyTea Polyphenols and EffectsFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities