Analysis of Key Flavor Substances and Quality of Pomelo White Tea

The pomelo white tea obtained by the same tea billet and different scenting treatments was used as the experimental raw material, gas chromatography-mass spectrometry (GC-MS) combined with stoichiometry was used to analyze the differences in sensory quality, main flavor substances and volatile subst...

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Bibliographic Details
Published in:Shipin gongye ke-ji
Main Authors: Tengxiang XIAO, Hua FENG, Yuqin LUO, Chunmei FAN, Yang LI, Hanliang HU, Erzheng SU, Fuliang CAO
Format: Article
Language:Chinese
Published: The editorial department of Science and Technology of Food Industry 2025-09-01
Subjects:
pomelo white tea
sensory analysis
flavor substances
volatile substances
aroma activity value
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120026

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120026

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