Identification of key odorants responsible for chestnut-like aroma quality of green teas

Article ID	Journal	Published Year	Pages	File Type
8888939	Food Research International	2018	48 Pages	PDF

Keywords

SDE GC × GC-TOFMS SPME TOFMS OTS RSD OAV GC-O HCA VIP PLS-DA Odor thresholds Simultaneous distillation extraction relative standard deviation Variable importance in the projection solid-phase microextraction Partial least-squares discriminant analysis hierarchical clustering analysis Discriminant analysis Time-of-flight mass spectrometry analytical reagent Odor activity value Green tea gas chromatography-olfactometry comprehensive two-dimensional gas chromatography

Related Topics

Life Sciences Agricultural and Biological Sciences Food Science

Identification of key odorants responsible for chestnut-like aroma quality of green teas

Authors

Yin Zhu, Hai-Peng Lv, Chen-Yang Shao, Suyoung Kang, Yue Zhang, Li Guo, Wei-Dong Dai, Jun-Feng Tan, Qun-Hua Peng, Zhi Lin,