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Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Lijuan Ma, Manman Gao, Linqi Zhang, Qiao Yang, Jianxun Li, Liping Du, Huiling Zhang, Hong Wang

2022Food Chemistry140 citationsDOI

Topics & Concepts

AromaPhenylacetaldehydeGeraniolLinaloolChemistryFlavorGas chromatography–mass spectrometryOdorChromatographySolid-phase microextractionGas chromatographyDimethyl trisulfideOlfactometryFood scienceSensory analysisMass spectrometryEssential oilOrganic chemistryDimethyl disulfideSulfurTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis
Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis | Litcius