Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
Jinjin XueGuiyi GuoPanpan LiuLin ChenWeiwei WangJianyong ZhangJunfeng YinDejiang NiUlrich H EngelhardtHeyuan JiangPublished in: Journal of the science of food and agriculture (2022)
The proposed method can effectively screen the aroma-active compounds and can be used for comprehensive quality control of products. © 2022 Society of Chemical Industry.