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

Article ID	Journal	Published Year	Pages	File Type
7602078	Food Chemistry	2012	8 Pages	PDF

Abstract

âº Sixty-six major volatile compounds were identified from Chinese Pu-erh tea. âº Twenty-nine potent odorants were identified as contributor to Pu-erh tea odours. âº The most abundant aroma component in Pu-erh tea was 1,2,3-trimethoxybenzene. âº Methoxy-phenolic compounds play a vital role in the special flavour of Pu-erh tea.

Keywords

HS-SPME GC–olfactometry Characterisation Aroma Pu-erh tea

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

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

Authors

Hai-Peng Lv, Qiu-Sheng Zhong, Zhi Lin, Li Wang, Jun-Feng Tan, Li Guo,