Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception
Nho‐Eul Song, Mina K. Kim, Kwang‐Geun Lee, Hae Won Jang
Topics & Concepts
AromaChemistryFlavorExtraction (chemistry)Sensory analysisGas chromatography–mass spectrometryFood scienceChromatographyMass spectrometryTea Polyphenols and EffectsHeavy Metals in PlantsSensory Analysis and Statistical Methods