Identification of the different aroma compounds between conventional and freeze dried wuyi rock tea (Dangui) using headspace solid phase microextraction

Food Science and Technology Research

Volumn 19, Issue 5, 2013, Pages 805-811

  Ma, Chun Hua ^a,c   Tan, Connieal ^b   Li, Wei Lin ^c   Chen, Liang Bi ^c   Wang, Yi Ru ^b   Chen, Xi ^b  

^a FUZHOU UNIVERSITY   (China)

^b XIAMEN UNIVERSITY   (China)

^c WUYI UNIVERSITY   (China)

Author keywords

Aroma; Freeze drying; Headspace solid phase microextraction; Wuyi rock tea

Indexed keywords

AROMA; FREEZE-DRYING; FREEZE-DRYING PROCESS; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); HEAD-SPACE SOLID-PHASE MICROEXTRACTION; MANUFACTURING PROCESS; NON-VOLATILE COMPOUNDS; WUYI ROCK TEA;

DRYING; EXTRACTION; GAS CHROMATOGRAPHY; ODORS; VOLATILE ORGANIC COMPOUNDS;

ROCKS;

EID: 84891887249     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.805     Document Type: Article

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