With the development of metabolomics analytical techniques, relevant studies have
increased in recent decades. The procedures of metabolomics analysis mainly include …

This study aims to investigate the influence of different harvesting seasons on the aroma of
black tea and the trend in the tea aroma variation. A total of 68 volatile substances was …

Drying is an important factor in the formation of green tea flavor. In this study, metabolomic
analysis were used to detect characteristic components of four green teas with clean aroma …

To develop objective methods of oolong tea grading for importers and customs,
metabolomics and sensory evaluation were applied to screen the characteristic compounds …

Aroma is one of the most important quality attributes of black tea infusions. In this study, the
aroma quality of 44 Dianhong black tea (DBT) infusions were investigated by rapid gas …

Tieguanyin (TGY) is one kind of oolong tea that is widely appreciated for its aroma and taste.
To study the difference of volatile compounds among different types of TGY and other …

In this work, headspace gas chromatography coupled to mass spectrometry (HS-GC-MS)
combined with multivariate statistical analysis was applied to reveal volatile markers from …

This study investigates the volatile compounds of green tea produced with different leaves
from spring, summer, and autumn in high− latitude region. A total of 95 volatile compounds …

Fenghuang Dancong tea (FHDC), a famous oolong tea originating from Guangdong
Province in China, is known for its rich and unique fragrance. Nevertheless, the identification …

The nitrogen content (NC) is one of the critical indicators of tea quality, and many studies
have been conducted using NIR spectroscopy to determine tea constituents. However, this …