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Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Bei Wang Chi-Tang Ho Huarong Tong Qing Meng Lin Xiao Ruili Li Chunhai Peng Xueli Liao Jingna Yan Honglin Liu Guanhua Xie

食品科学与人类健康（英文）2022，Vol.11Issue(3)：618-626,9.

Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry

Bei Wang ¹Chi-Tang Ho ²Huarong Tong ¹Qing Meng ¹Lin Xiao ¹Ruili Li ³Chunhai Peng ¹Xueli Liao ¹Jingna Yan ¹Honglin Liu ¹Guanhua Xie¹

作者信息

1. College of Food Science,Southwest University,Chongqing 400715,China
2. Department of Food Science,Rutgers University,New Brunswick,NJ 08901,USA
3. Guizhou Aerospace Vocational and Technical College,Zunyi 563000,China
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摘要

关键词

Pu-erh ripen tea/SAFE/GC-MS/GC-O/Methoxyphenyl compounds

Key words

Pu-erh ripen tea/SAFE/GC-MS/GC-O/Methoxyphenyl compounds

引用本文复制引用

Bei Wang,Chi-Tang Ho,Huarong Tong,Qing Meng,Lin Xiao,Ruili Li,Chunhai Peng,Xueli Liao,Jingna Yan,Honglin Liu,Guanhua Xie..Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry[J].食品科学与人类健康（英文）,2022,11(3):618-626,9.

基金项目

This research was supported by grants from the Chongqing Municipal Agriculture Committee(2020-7). （2020-7）

食品科学与人类健康（英文）

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