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 ... 展开
作者 | Xiao~ Zuobing Wang~ Hongling Niu~ Yunwei Liu~ Qiang Zhu~ Jiancai Chen~ Hexing Ma~ Ning |
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作者单位 | |
期刊名称 | 《Flavour and Fragrance Journal》 |
总页数 | 12 |
语种/中图分类号 | 英语 / TQ65 |
关键词 | aroma-active compounds Chinese congou black tea GC-MS GC-O PLSR |
馆藏号 | N2008EPST0009652 |