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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Food ChemistryKey Aroma CompoundsHealth SciencesFlavoromicsOdor Activity ValueMedicineFood AnalysisChemical CompositionAnalytical ChemistryPhytochemicalGas Chromatography-mass SpectrometryPharmacologyPhytochemistryChromatographyDrug Analysis