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Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food ChemistryKey Aroma CompoundsOdour Activity ValueHealth SciencesFlavoromicsMedicineFood AnalysisBioanalysisMass SpectrometryChemical CompositionAnalytical ChemistryPhytochemicalLaoshan Green TeasPhytochemistryPharmacologyChromatographyDrug Analysis