Identification of key aromatic compounds in Congou black tea by partial least‐square regression with variable importance of projection scores and gas …
S Mao, C Lu, M Li, Y Ye, X Wei… - Journal of the Science of …, 2018 - Wiley Online Library
BACKGROUND Gas chromatography–olfactometry (GC–O) is the most frequently used
method to estimate the sensory contribution of single odorant, but disregards the interactions
between volatiles. In order to select the key volatiles responsible for the aroma attributes of
Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical
approaches were applied. RESULTS Using sensory analysis, nine panellists developed
eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off‐odour. Linalool,(E) …
method to estimate the sensory contribution of single odorant, but disregards the interactions
between volatiles. In order to select the key volatiles responsible for the aroma attributes of
Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical
approaches were applied. RESULTS Using sensory analysis, nine panellists developed
eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off‐odour. Linalool,(E) …
Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas …
MSH Mao ShiHong, LCQ Lu ChangQi, LMF Li MeiFeng… - 2018 - cabidigitallibrary.org
BACKGROUND: Gas chromatography-olfactometry (GC-O) is the most frequently used
method to estimate the sensory contribution of single odorant, but disregards the interactions
between volatiles. In order to select the key volatiles responsible for the aroma attributes of
Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical
approaches were applied. RESULTS: Using sensory analysis, nine panellists developed
eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off-odour. Linalool,(E) …
method to estimate the sensory contribution of single odorant, but disregards the interactions
between volatiles. In order to select the key volatiles responsible for the aroma attributes of
Congou black tea (Camellia sinensis), instrumental, sensory and multivariate statistical
approaches were applied. RESULTS: Using sensory analysis, nine panellists developed
eight descriptors: floral, sweet, fruity, green, roasted, oil, spicy, and off-odour. Linalool,(E) …
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