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    Effects of rapid ageing technology on the aroma quality of white tea using gas chromatography-mass spectrometry/mass spectrometry combined with chemometrics

    Effects of rapid ageing technology on the aroma quality of white tea using gas chromatography-mass spectrometry/mass spectrometry combined with chemometrics by QI Dandan, CHEN Wei, MIAO Aiqing, WANG Wenwen, PANG Shi, MA Chengying

    Published 2018-11-01

    To investigate the effects of rapid ageing technology on the aroma quality of white tea, the Yinghong No. 9 white tea of the same batch stored in a natural environment was used as a control group (CK), and that one stored in a rapid ageing environment was used as a treatment group. The aroma compone...

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