{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,10]],"date-time":"2026-07-10T11:17:23Z","timestamp":1783682243251,"version":"3.55.0"},"reference-count":20,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2010,2,10]],"date-time":"2010-02-10T00:00:00Z","timestamp":1265760000000},"content-version":"vor","delay-in-days":405,"URL":"http:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"funder":[{"name":"Postdoctoral Science and Technology Fund Committee","award":["20080430757"],"award-info":[{"award-number":["20080430757"]}]},{"name":"Postdoctoral Science and Technology Fund Committee","award":["2007BAD58B04"],"award-info":[{"award-number":["2007BAD58B04"]}]},{"name":"National Support Plan Program of Science and Technology","award":["20080430757"],"award-info":[{"award-number":["20080430757"]}]},{"name":"National Support Plan Program of Science and Technology","award":["2007BAD58B04"],"award-info":[{"award-number":["2007BAD58B04"]}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Analytical Chemistry"],"published-print":{"date-parts":[[2009,1]]},"abstract":"<jats:p>A simutaneous distillation extraction (SDE) combined GC method was constructed for determination of volatile flavor components in Pu\u2010erh tea samples. Dichloromethane and ethyl decylate was employed as organic phase in SDE and internal standard in determination, respectively. Weakly polar DB\u20105 column was used to separate the volatile flavor components in GC, 10 of the components were quantitatively analyzed, and further confirmed by GC\u2010MS. The recovery covered from 66.4%\u2013109%, and repeatability expressed as RSD was in range of 1.44%\u201312.6%. SDE was most suitable for the extraction of the anlytes by comparing with steam distillation\u2010liquid\/liquid extraction and Soxhlet extraction. Commercially available Pu\u2010erh tea samples, including Pu\u2010erh raw tea and ripe tea, were analyzed by the constructed method. the high\u2010volatile components, such as benzyl alcohol, linalool oxide, and linalool, were greatly rich in Pu\u2010erh raw teas, while the contents of 1,2,3\u2010Trimethoxylbenzene and 1,2,4\u2010Trimethoxylbenzene were much high in Pu\u2010erh ripe teas.<\/jats:p>","DOI":"10.1155\/2009\/276713","type":"journal-article","created":{"date-parts":[[2010,2,10]],"date-time":"2010-02-10T15:30:41Z","timestamp":1265815841000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":31,"title":["Simultaneous Distillation Extraction of Some Volatile Flavor Components from Pu\u2010erh Tea Samples\u2014Comparison with Steam Distillation\u2010Liquid\/Liquid Extraction and Soxhlet Extraction"],"prefix":"10.1155","volume":"2009","author":[{"given":"Xungang","family":"Gu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengzhu","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaochun","family":"Wan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingming","family":"Ning","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengcheng","family":"Yao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanfang","family":"Shao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2010,2,10]]},"reference":[{"key":"e_1_2_6_1_2","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1857"},{"key":"e_1_2_6_2_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf051390h"},{"key":"e_1_2_6_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2005.11.008"},{"key":"e_1_2_6_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2005.12.031"},{"key":"e_1_2_6_5_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf071629p"},{"key":"e_1_2_6_6_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf000443m"},{"key":"e_1_2_6_7_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00216-004-2671-5"},{"key":"e_1_2_6_8_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF02491007"},{"key":"e_1_2_6_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.microc.2009.07.010"},{"key":"e_1_2_6_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(01)01187-6"},{"key":"e_1_2_6_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2007.05.096"},{"key":"e_1_2_6_12_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00216-006-0565-4"},{"key":"e_1_2_6_13_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2009.05.019"},{"key":"e_1_2_6_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9673(00)80304-0"},{"key":"e_1_2_6_15_2","doi-asserted-by":"publisher","DOI":"10.1365\/s10337-008-0732-1"},{"key":"e_1_2_6_16_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-007-0753-2"},{"key":"e_1_2_6_17_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-007-0591-2"},{"key":"e_1_2_6_18_2","doi-asserted-by":"publisher","DOI":"10.1007\/BF00322527"},{"key":"e_1_2_6_19_2","first-page":"321","article-title":"Study on variation fo physics and chemisty index during pile-fermentation of Pu-erh-tea","volume":"22","author":"Liang M. 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