Comparison of Volatiles in Different Jasmine Tea Grade Samples Using Electronic Nose and Automatic Thermal Desorption-Gas Chromatography-Mass Spectrometry Followed by Multivariate Statistical Analysis
Chinese jasmine tea is a type of flower-scented tea, which is produced by mixing green tea with the Jasminum sambac flower repeatedly.Both the total amount and Slotted Spoon composition of volatiles absorbed from the Jasminum sambac flower are mostly responsible for its sensory quality grade.This study aims to compare volatile organic compound (VOC