Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 1074-1081

  Lv, Hai Peng ^a   Zhong, Qiu Sheng ^b   Lin, Zhi ^a   Wang, Li ^a   Tan, Jun Feng ^a   Guo, Li ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b Tea Research Institute   (China)

Author keywords

Aroma; Characterisation; GC olfactometry; HS SPME; Pu erh tea

Indexed keywords

AROMA; CHARACTERISATION; GC-OLFACTOMETRY; HS-SPME; PU-ERH TEA;

BENZENE; CHEMICAL COMPOUNDS; EXTRACTION; GAS CHROMATOGRAPHY; HYDROCARBONS; MASS SPECTROMETRY; PHENOLS; TOLUENE; VOLATILE ORGANIC COMPOUNDS;

PLUTONIUM;

1,2,3 TRIMETHOXY 5 METHYLBENZENE; 1,2,3 TRIMETHOXYBENZENE; 4 ETHYL 1,2 DIMETHOXYBENZENE; ALCOHOL; BETA IONONE; BETA LINALOOL; DECANOL; HYDROCARBON; LINALOOL; PLANT MEDICINAL PRODUCT; TERPINEOL; UNCLASSIFIED DRUG; VERATROLE; VOLATILE AGENT;

AROMA; ARTICLE; GAS CHROMATOGRAPHY; GAS CHROMATOGRAPHY OLFACTOMETRY; MASS FRAGMENTOGRAPHY; NONHUMAN; OLFACTOMETRY; SOLID PHASE MICROEXTRACTION; TEA;

EID: 80052962042     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.135     Document Type: Article

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