Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression - Xiao, Zuobing; Wang, Hongling; Niu, Yunwei; Liu, Qiang; Zhu, Jiancai; Chen, Hexing; Ma, Ning (Flavour and fragrance journal, 2017)
Keywords: Alcohols; Aldehydes; Aroma compounds; aroma‐active compounds; Black tea; Chinese congou black tea; Chromatography; Dilution; Esters; flavor; Flavors; Fruit juices; Gas chromatography; gas chromatography-mass spectrometry; GC‐O; GC–MS; geraniol; Ketones; Lactones; least squares; Least squares method; Linalool; Mass spectrometry; Mass spectroscopy; Nerolidol; odor compounds; odors; Olfactometers; PLSR; Pyrazines; Regression analysis; Sensory evaluation; Sensory properties; Tea