affiliation not provided to SSRN
Oolong tea, short fermentation, wrap-rolling, astringency, Widely Targeted Metabolome
dark tea, Taste quality, plie-fermentation, non-volatile metabolites, Electronic tongue, dose over threshold
aged black tea, acid flavor, extensively targeted metabolomics, organic acid, Phenolic acid
age, Black Tea, flavor, aroma, characteristics
Yellow tea, green tea, taste formation, UPLC-MS/MS, taste characteristics
black tea, processing, slight mechanical damage stress, sensory quality, metabolomics
tea, taste formation, UPLC-MS/MS, taste characteristics, process
Aroma quality, black tea, Volatile metabolites, HS-SPME, GC-MS, ROAV
green tea, pre-harvest and post-harvest mechanical damages, aroma quality, Non-volatile and volatile non-targeted metabolomics
oolong tea, pre-tossing, aroma quality, Non-volatile and volatile non-targeted metabolomics, processing
White tea, processing, shaking technique, sensory quality, metabolomics
