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- Du, Liping, et al. Show all 9 Authors
- Food research international 2017 v.100 pp. 267-275
- cultivars; flavor; grasses; leaves; mass spectrometry; multivariate analysis; sensory evaluation; taste sensitivity; tea; volatile compounds
- ... Dianhong teas produced from fresh leaves of different tea cultivars (YK is Yunkang No. 10, XY is Xueya 100, CY is Changyebaihao, SS is Shishengmiao), were compared in terms of volatile compounds and descriptive sensory analysis. A total of 73 volatile compounds in 16 tea samples were tentatively identified. YK, XY, CY, and SS contained 55, 53, 49, and 51 volatile compounds, respectively. Partial l ...