Analysis of Key Aroma Components and Formation Mechanism of Chuanhong Congou Black Tea Based on HS-SPME-GC-MS
The key aroma components of Chuanhong congou black tea made from the fresh leaves of tea tree 'Tianfu 5' and their formation mechanism during processing were analyaed by sensoromics, head space-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) a...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110013 |
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