GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing

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Tea aroma formation from six model manufacturing processes

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Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

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Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (<i>Camellia sinensis; Jingshan cha</i>) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

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Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS

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