Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression
期刊名称： Flavour & Fragrance Journal
作者： Zuobing Xiao,Hongling Wang,Yunwei Niu,Qiang Liu,Ning Ma
年份： 2017年
characterise
关键词： aroma‐active compounds;Chinese congou black tea;GC–MS;GC‐O;PLSR
摘要：To characterise the volatile aroma compositions of Chinese congou black teas, four types were analysed by quantitative descriptive sensory analysis, gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). The aroma of Chinese congou black tea was described using
six sensory terms: 'Roasted', 'Sweet', 'Malty', 'Green grassy', 'Floral' and 'Woody'. A total of 64 compounds including alcohols (20), aldehydes (12), ketones (12), esters and lactones (9), pyrazines (7)
and other compounds (4) were identified and quantified in four Chinese black tea samples. The highest amount of volatile aroma compounds was found in Tanyang congou black tea (TY) (29.8 mg/kg), followed by Dianhong congou black tea (DH) (29.4 mg/kg), Keemun congou black tea (KM) (24.1 mg/kg) and Yixing congou black tea (YH) (23.6 mg/kg)....
内容由中国教育图书进出口有限公司引进

版权声明：本站内容均来自互联网，仅供演示用，请勿用于商业和其他非法用途。如果侵犯了您的权益请与我们联系QQ:729038198，我们将在24小时内删除。