Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea

Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea

To clarify differences in the aroma components and characteristics between traditional and wild Dianhong Congou black teas, five traditional and five wild Dianhong Congou black teas were investigated using headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to...

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Bibliographic Details
Main Authors: Miao NIU, Xiongyu LI, Hongyan YANG, Yuqi HE, Yawen XU, Jiahua LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-12-01
Series:Shipin gongye ke-ji
Subjects:
dianhong
congou black tea
aroma components
headspace solid phase microextraction
gas chromatography-mass spectrometry
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110336
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