Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography-time of flight/mass spectrometry-olfactometry combined with five different evaluation methods

Ma, LJ; Gao, MM; Hu, JN; Tong, WZ; Du, LP; Yu, AQ; Huang, JH; Li, JX; He, RL

Du, LP (通讯作者)，Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin Key Lab Ind Microbiol, Key Lab Ind Fermentat Microbiol,Minist Educ, Tianjin 300457, Peoples R China.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2022; 248 (1): 45

Abstract

The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC-TOF/M......

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