Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis
Xuexue Zheng, Tengfei Hu, He Xie, Xingchang Ou, Jianan Huang, Chao Wang, Zhonghua Liu, Qin Li
Topics & Concepts
AromaOdorFlavorChemistryLinaloolSolid-phase microextractionGas chromatography–mass spectrometryGas chromatographyFood scienceChromatographyMass spectrometryEssential oilOrganic chemistryTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis