期刊论文

中文

食品科学

1002-6630

2023

44

4

321-328

10.7506/spkx1002-6630-20211202-019

2020NK2026:湖南省科技重点研发计划项目 2021NK2016:湖南省科技重点研发计划项目

本校为第一机构

本文以黄金茶2号为研究对象，采用顶空固相微萃取与气相色谱-质谱联用技术（headspace solid-phase micro extraction/gas chromatography-mass spectrometry， HS-SPME/GC-MS），建立不同等级黄金茶香气成分GC-MS指纹图谱，并通过化学计量法对两个等级的黄金茶进行判别分析。研究表明，2个等级的黄金茶中鉴定出81种香气组分，其中41种为共有香气组分。基于共有香气组分的正交偏最小二乘方判别分析（orthogonal partial least squares discrimination analysis， OPLS-DA）可以区分2个等级黄金茶，并筛选出9种差异香气组分，分别是庚醛、柠檬烯、反式-β-罗勒烯、1-辛醇、反式-4，8-二甲基-1，3...

The aroma components of two grades of Huangjincha tea 2 were investigated by using headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) to establish their aroma fingerprints. The results were analyzed using chemometrics...MORE The aroma components of two grades of Huangjincha tea 2 were investigated by using headspace solid-phase microextraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) to establish their aroma fingerprints. The results were analyzed using chemometrics. ...