Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying

The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showe...

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Bibliographic Details
Main Authors: Hui Ni, Qing-Xiang Jiang, Ting Zhang, Gao-Ling Huang, Li-Jun Li, Feng Chen
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Molecules
Subjects:
instant white tea
GC-MS
GC-MS-O
aroma reconstruction and omission test
synergistic interactions
Online Access:https://www.mdpi.com/1420-3049/25/16/3628

Internet

https://www.mdpi.com/1420-3049/25/16/3628

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