期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：8
期号：6
页码：378-382
DOI：10.19026/ajfst.8.1530
出版社：MAXWELL Science Publication
摘要：This study suggests that the ultrasound processing method for Laoshan green tea affects the final flavor quality of the product. The results indicated that the 75 μm Carboxen/PDMS was the most effective for aromatic components extraction of Laoshan green tea. The aroma of ultrasound processing tea and control was compared by both SPME-GC/MS analysis and sensory evaluation. It was found that ultrasound processing tea and control shared similar aroma component species, but differed in their contents. Organoleptic evaluation indicated that the sensory quality of tea infusion with ultrasound processing method was better than that of tea infusion with conventional extraction.
Loading...
