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Effects of Fermentation under Enriched Oxygen Atmosphere on Clonal Black Tea Aroma Complex
fermentation under enriched oxygen atmosphere volatile flavor compounds quality
2010/11/23
Enriching the atmosphere of fermenting “dhool” (macerated leaf) with oxygen led to faster production of some black tea volatile flavor compounds (VFC). There was a general rise in the total amounts of...
Selection of Aroma Components to Predict Sensory Quality of Kenyan Black Teas Using a Genetic Algorithm for Multiple Linear Regression Models
black tea aroma genetic algorithm multiple regression analysis
2010/11/22
A genetic algorithm (GA) was applied to optimizing sets of aroma components in black teas for calculating multiple linear regression (MLR) models to predict sensory scores. Selections of components we...