Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics
Journal of the Science of Food and Agriculture2022Vol. 102(12), pp. 5399–5410
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Jinjin Xue, Guiyi Guo, Panpan Liu, Lin Chen, Jing Wang, Jianyong Zhang, Jun‐Feng Yin, Dejiang Ni, Ulrich H. Engelhardt, Heyuan Jiang
Abstract
The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry.
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