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August 13, 2024FoodsOpen Access

Variation in the Aroma Composition of Jasmine Tea with Storage Duration

Zihao Qi Wenjing Huang Qiuyan Liu Jingming Ning

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Abstract

This study investigated the changes in the aroma of jasmine tea during storage. Solid-phase micro-extraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) and stir bar sorptive extraction (SBSE)-GC-MS were combined to detect all volatile compounds. GC-olfactometry (GC-O), odor activity value (OAV), and

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Cite This Study

Qi et al. (2024) studied this question.

synapsesocial.com/papers/68e5c757b6db64358755dd25 https://doi.org/10.3390/foods13162524

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