Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods
芳香
嗅觉测定
化学
芳樟醇
色谱法
质谱法
气味
气相色谱法
食品科学
精油
有机化学
作者
Lijuan Ma,Manman Gao,Jiangnan Hu,Wenzhe Tong,Liping Du,Aiqun Yu,Jihong Huang,Jianxun Li,Ronglin He