Development of regression model to differentiate quality of black tea (Dianhong): Correlate aroma properties with instrumental data using multiple linear regression analysis

International Journal of Food Science and Technology

Volumn 47, Issue 11, 2012, Pages 2372-2379

  Pang, Xueli ^a   Qin, Zihan ^a   Zhao, Lei ^b   Cheng, Huan ^a   Hu, Xiaosong ^a   Song, Huanlu ^c   Wu, Jihong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b CHINA NATIONAL INSTITUTE OF STANDARDIZATION   (China)

^c BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

Dianhong black tea; Dynamic headspace dilution analysis gas chromatography olfactometry mass spectrum; Odour active compound; Quantitative descriptive analysis; Stepwise multiple linear regression

Indexed keywords

BLACK TEA; DYNAMIC HEADSPACE; ODOUR-ACTIVE COMPOUND; QUANTITATIVE DESCRIPTIVE ANALYSIS; STEPWISE MULTIPLE LINEAR REGRESSION;

ALCOHOLS; ALDEHYDES; ESSENTIAL OILS; LINEAR REGRESSION; MASS SPECTROMETRY;

STATISTICS;

CAMELLIA SINENSIS;

EID: 84867984930     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03112.x     Document Type: Article

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