Analysis of Flavor Quality of ‘Chungui’ Minbei Oolong Tea with Different Baking Degrees

Sensory evaluation, biochemical analysis, ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-QqQ-MS) and headspace solid-phase microextraction combined with gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS) were used to detect and anal...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Xinyi ZHAN, Xiaoxi OU, Wenping ZHANG, Jingjing ZHOU, Huiqing HUANG, Mengying ZHAO, Xinlei LI, Yun SUN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-05-01
Subjects:	‘chungui’ minbei oolong tea baking degree taste activity value aroma taste
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060190