Sensory and instrumental analysis-guided exploration of odor-active compounds recovery with oil during the water-boiling extraction of Pu-erh tea

[Display omitted] •The released behavior of odor-active compounds of Pu-erh tea during the process of extraction was identified.•The sensory quality of condensed water was the best when 16% of added water was evaporated.•The feasibility of aroma recovery using absorption oil was explored.•Paraffin o...

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Veröffentlicht in:	Food research international 2020-08, Vol.134, p.109243-109243, Article 109243
Hauptverfasser:	Wang, Chao, He, Zhongrong, Zhang, Chenxia, Du, Liping, Xiao, Dongguang, Xu, Yongquan
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma recovery Gas Chromatography-Mass Spectrometry Gas chromatography–olfactometry Odorants - analysis Olfactometry Paraffin oil Pu-erh tea Sensory analysis Tea Water
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