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Methods Based on Sensory and Chemical Analysis: Unveiling the Effects of Different Compression Degrees on Key Odor-active Compounds in Fu Brick Tea

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成果类型:
期刊论文
作者:
He Xie;Yang Liu;Tian Huang;Yajie Xue;Guangmei Zhu;...
通讯作者:
Chao Wang
作者机构:
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China
National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China
Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha, 410128, China
Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China, Hunan Agricultural University, Changsha, 410128, China
通讯机构:
[Chao Wang] K
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, China, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Tea Cultivar Innovation Center, Yuelushan Laboratory, Changsha, Hunan 410128, PR China
语种:
英文
期刊:
LWT
ISSN:
0023-6438
年:
2025
页码:
117593
机构署名:
本校为第一且通讯机构
院系归属:
园艺园林学院
摘要:
Compression is a crucial step in the production of Fu brick tea (FBT), affecting its chemical composition and sensory quality. However, the impact of compression degree on its aroma remains unclear. This study investigates the effect of compression degree on the aroma quality of FBT (loose-pressed brick tea, medium-pressed brick tea, tightly-pressed brick tea). GC×GC-Q-TOFMS, GC-O, quantitative descriptive analysis (QDA), and relative odor activity (ROAV) were used to decode the aroma characteristics of Fu brick tea. Results showed that signif...

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