Shaoxing
China
Shaoxing University
Congou black tea, HS-SPME/GC-MS, Volatile compounds, metabolism, Sensory evaluation
Jiuqu hongmei tea, HS-SPME-GC-MS, HS-GC-IMS, process, flavor, compounds
O3, Volatile organic compounds, VOCs online monitoring system, Source analysis, CMAQ
Congou black tea, HS-SPME/GC-MS, volatile compounds, metabolism
Keyeords: Jiuqu hongmei tea, microbial community, Volatile compounds, high throughput sequencing