Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Authors

Mengqi Wang

Published

December 18, 2019

Abstract

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Journal

Food Research International

Topics

Pathology And Forensic Medicine

DOI

10.1016/j.foodres.2019.108908

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Authors

Mengqi Wang

Published

December 18, 2019

Abstract

Supporters

Support the authors with ResearchCoin

Journal

Food Research International

Topics

Pathology And Forensic Medicine

DOI

10.1016/j.foodres.2019.108908

Paper

Paper

Paper

Paper

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Abstract

Supporters

Journal

Topics

DOI

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Abstract

Supporters

Journal

Topics

DOI