Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

Separation and Purification Technology

Volumn 164, Issue , 2016, Pages 146-154

  Zhu, Yin ^a   Lv, Hai Peng ^a   Dai, Wei Dong ^a   Guo, Li ^a   Tan, Jun Feng ^a   Zhang, Yue ^a   Yu, Fang Lin ^a,b   Shao, Chen Yang ^a   Peng, Qun Hua ^a   Lin, Zhi ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

^b ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Aroma; Aroma quality discrimination; GC GC TOFMS; SDE; Xihu Longjing tea

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; DISTILLATION; ESSENTIAL OILS; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; QUALITY CONTROL; SENSORY ANALYSIS; SMOKE DETECTORS; SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

AROMA; AROMA QUALITY; CHEMICAL COMPOSITIONS; COMPREHENSIVE TWO-DIMENSIONAL GAS CHROMATOGRAPHY-TIME OF FLIGHT MASS SPECTROMETRIES; MULTI VARIATE ANALYSIS; SIMULTANEOUS DISTILLATION EXTRACTION; VOLATILE COMPOUNDS; XIHU-LONGJING TEAS;

ODORS;

EID: 84961671411     PISSN: 13835866     EISSN: 18733794     Source Type: Journal    
DOI: 10.1016/j.seppur.2016.03.028     Document Type: Article

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