电子鼻
发酵
食品科学
风味
气相色谱-质谱法
化学
生物
传统医学
色谱法
人工智能
计算机科学
质谱法
医学
作者
Xiaohui Zhou,Di Tian,Hongjie Zhou,Rui Dong,Chenyang Ma,Ling Ren,Xueyi Yang,Li Wang,Ning Chen,Liubo Yang,Xuan Tang,Yixin Bi,Yapeng Liu,Xiujuan Deng,Baijuan Wang,Yali Li
出处
期刊:Foods
[MDPI AG]
日期:2024-08-19
卷期号:13 (16): 2595-2595
标识
DOI:10.3390/foods13162595
摘要
To further develop Liupao tea products and enhance their flavor, this study investigated the effects of different fermentation methods on the aroma quality of Liupao tea. The aroma quality of Liupao tea was comprehensively analyzed using HS-SPME in combination with GC-Q-TOF-MS, electronic nose, and sensory evaluations. Electronic nose detection showed that the aroma fingerprints of Liupao tea samples with different fermentation methods were different. Sulfides, alcohols, ketones, and methyls were the main aroma categories affecting the aroma of the four groups of Liupao tea samples. GC-Q-TOF-MS analysis revealed significant differences in the composition of aroma components among the four fermentation methods of Liupao tea (
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