Differences in the Volatile Components of Ninghong Black Tea Produced by the Ningzhou Tea Population and the Blending Varieties Based on HS-SPME-GC-MS
The study analyzed volatile components in Ninghong black tea produced from the Ningzhou tea population and compared them to those in tea from blending varieties. The odor characteristics of tea samples were assessed using sensory evaluation methods, and volatile components were analyzed through head...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-07-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070280 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|