Characterization of the Key Odor-Active Compounds in Different Aroma Types of Fu Brick Tea Using Hs-Spme/Gc-Mso Combined with Sensory-Directed Flavor Analysis

作者：Xuexue Zheng, Tengfei Hu, He Xie, Xingchang Ou, Jian‐An Huang, Chao Wang, Zhonghua Liu, Qin Li · 发表于：SSRN Electronic Journal · 年份：2023 · DOI：10.2139/ssrn.4383289 · 被引用次数：4 · 研究领域：Food Quality and Safety Studies、Tea Polyphenols and Effects、Fermentation and Sensory Analysis