Aroma in tea infusions with different extracting methods was analyzed by GC.
采用GC法对不同浸提方法提取的茶汤的香气进行了分析。
The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples.
采用GC - MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。
The changes of aroma of Qimen raw black tea during processing were studied by SDE-GC/MS method.
采用SDE-GC/MS法对祁红毛茶初制过程中香气成分变化进行了跟踪分析。
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