Characterization of different grades of Jiuqu hongmei tea based on flavor profiles using HS-SPME-GC-MS combined with E-nose and E-tongue
Qi Peng, Shanshan Li, Huajun Zheng, Kai Meng, Xi Jiang, Rui Shen, Jingrun Xue, Guangfa Xie
Topics & Concepts
Electronic noseBlack teaChemistryElectronic tongueFlavorGas chromatography–mass spectrometryChromatographyFood scienceMass spectrometryTastePsychologyNeuroscienceTea Polyphenols and EffectsFermentation and Sensory AnalysisAdvanced Chemical Sensor Technologies