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, Jianan Huang, Chao Wang, Zhonghua Liu, Qin Li · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.136527 · 被引用次数：51 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Fermentation and Sensory Analysis