Analysis of aroma‐active volatiles in an SDE extract of white tea

Analysis of aroma‐active volatiles in an SDE extract of white tea

Abstract White tea is a famous Chinese tea that is cooked at boiling point before drinking. The simultaneous distillation‐extraction (SDE) was used to collect volatile compounds during tea cooking. The SDE extract was dominated with green, floral, roasted and woody notes, and weak sweet note. There...

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Bibliographic Details
Main Authors: Qi Lin, Hui Ni, Ling Wu, Shu Yi Weng, Lijun Li, Feng Chen
Format: Article
Language:English
Published: Wiley 2021-02-01
Series:Food Science & Nutrition
Subjects:
aroma‐active volatiles
gas chromatography–mass spectrometry (GC‐MS)
gas chromatography‐olfactometry (GC‐O)
sensory evaluation
simultaneous distillation‐extraction (SDE)
white tea
Online Access:https://doi.org/10.1002/fsn3.1954

Internet

https://doi.org/10.1002/fsn3.1954

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