A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis

Published 2017 View Full Article

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Title
A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis
Authors
Keywords
Dianhong tea, Tea cultivars, Volatile compounds, Partial least squares–discriminant analysis, Hierarchical cluster analysis, Descriptive sensory analysis
Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 267-275
Publisher
Elsevier BV
Online
2017-07-05
DOI
10.1016/j.foodres.2017.07.013

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