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Identification and characterization of the key volatile flavor compounds in black teas from distinct regions worldwide |
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| Authors: | Qiushuang Wang Dandan Qin Guozi Huang Xiaohui Jiang Kaixing Fang Qing Wang Erdong Ni Bo Li Chendong Pan Hongjian Li Dong Chen Hualing Wu |
| Affiliation: | 1. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China;2. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China Co-first authors. Dandan Qin and Guozi Huang contributed equally to this study. Contribution: Formal analysis (lead), Methodology (lead);3. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China Contribution: Conceptualization (equal), Data curation (equal), Formal analysis (equal), Funding acquisition (equal), Investigation (equal), Methodology (equal), Project administration (equal), Resources (equal), Software (equal), Supervision (equal), Validation (equal), Visualization (equal), Writing - original draft (equal), Writing - review & editing (equal);4. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China Contribution: Resources (lead), Supervision (lead);5. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China Contribution: Investigation (equal), Methodology (equal);6. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China Contribution: Investigation (equal), Software (equal);7. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China Contribution: Resources (supporting), Validation (supporting);8. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, China Contribution: Resources (lead), Validation (lead) |
| Abstract: | |
| Keywords: | black tea metabolomics odor activity value partial least-squares discriminant analysis volatile flavor compound |