| [1] |
Zeng L, Zhou X, Su X, Yang Z. 2020. Chinese oolong tea: an aromatic beverage produced under multiple stresses. |
| [2] |
Chen S, Wang P, Kong W, Chai K, Zhang S, et al. 2023. Gene mining and genomics-assisted breeding empowered by the pangenome of tea plant Camellia sinensis. |
| [3] |
Hu Y, Wang J, Tang J, Huang R, Luo W, et al. 2025. Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea. |
| [4] |
Wang Y, Kan Z, Thompson HJ, Ling T, Ho CT, et al. 2019. Impact of six typical processing methods on the chemical composition of tea leaves using a single Camellia sinensis cultivar, Longjing 43. |
| [5] |
Zeng L, Fu YQ, Gao Y, Wang F, Liang S, et al. 2024. Dynamic changes of key metabolites in Longjing green tea during processing revealed by widely targeted metabolomic profiling and sensory experiments. |
| [6] |
Wang P, Yu J, Jin S, Chen S, Yue C, et al. 2021. Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome. |
| [7] |
Zhang X, Chen S, Shi L, Gong D, Zhang S, et al. 2021. Haplotype-resolved genome assembly provides insights into evolutionary history of the tea plant Camellia sinensis. |
| [8] |
Wang Y, Liu N, Yu T, Gao J, Fan Y, et al. 2024. The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis. |
| [9] |
Yang Y, Qian MC, Deng Y, Yuan H, Jiang Y. 2022. Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS. |
| [10] |
Liu N, Shen S, Huang L, Deng G, Wei Y, et al. 2023. Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS. |
| [11] |
Liang Y, Wang Z, Zhang L, Dai H, Wu W, et al. 2024. Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea. |
| [12] |
Wei J, Mu X, Wang S, Wei Q, Zhu L, et al. 2025. Integrated metabolome and transcriptome analysis provides insights into the mechanisms of terpenoid biosynthesis in tea plants (Camellia sinensis). |
| [13] |
Wang X, Cao J, Cheng X, Liu X, Zhu W, et al. 2024. UV-B application during the aeration process improves the aroma characteristics of oolong tea. |
| [14] |
Wang Q, Xie J, Wang L, Jiang Y, Deng Y, et al. 2024. Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS. |
| [15] |
Tu Z, Li S, Tao M, He W, Shu Z, et al. 2025. Effect of shaking and piling processing on improving the aroma quality of green tea. |
| [16] |
Guo X, Schwab W, Ho CT, Song C, Wan X. 2022. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS. |
| [17] |
Liao X, Yan J, Wang B, Meng Q, Zhang L, et al. 2020. Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'. |
| [18] |
Liang Y, Liu Z, Pang Y, Li M, Zheng S, et al. 2025. Effects of storage durations on flavour and bacterial communities in Liupao tea. |
| [19] |
Xiao Y, Huang Y, Chen Y, Zhu M, He C, et al. 2022. Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation. |
| [20] |
Zheng Y, Li Y, Pan L, Guan M, Yuan X, et al. 2024. Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation. |
| [21] |
Wang F, Feng H, Zheng Y, Liu R, Dong J, et al. 2025. Aroma analysis and biomarker screening of 27 tea cultivars based on four leaf color types. |
| [22] |
Rong Y, Xie J, Yuan H, Wang L, Liu F, et al. 2023. Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS. |
| [23] |
Li Q, Zhang C, Liu W, Li B, Chen S, et al. 2024. Characterization and exploration of dynamic variation of volatile compounds in vine tea during processing by GC-IMS and HS-SPME/GC–MS combined with machine learning algorithm. |
| [24] |
Aminianfar A, Fatemi MH, Azimi F. 2024. Comprehensive characterization of volatile compounds in Iranian black teas using chemometric analysis of GC-MS fingerprints. |
| [25] |
Xu YQ, Liu PP, Shi J, Gao Y, Wang QS, et al. 2018. Quality development and main chemical components of Tieguanyin oolong teas processed from different parts of fresh shoots. |
| [26] |
Xie J, Wang L, Deng Y, Yuan H, Zhu J, et al. 2023. Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing. |
| [27] |
Li L, Zan J, Chen W, Zong X, Yuan H, et al. 2025. Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea. |
| [28] |
Xi BN, Zhang JJ, Xu X, Li C, Shu Y, et al. 2024. Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS. |
| [29] |
Zhu Y, Chen J, Chen X, Chen D, Deng S. 2020. Use of relative odor activity value (rOAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (muraenesox cinereus). |
| [30] |
Ji H, Pu D, Yan W, Zhang Q, Zuo M, et al. 2023. Recent advances and application of machine learning in food flavor prediction and regulation. |
| [31] |
Cho JY, Ryu DH, Hamayun M, Lee SH, Jung JH, et al. 2024. Scent knows better: utilizing volatile organic compounds as a robust tool for identifying higher cannabidiol- and tetrahydrocannabinol-containing cannabis cultivars in field conditions. |
| [32] |
Qi J, Qin Y, Wang W, Qin Z, Wang J, et al. 2025. Saltiness enhancement of soy peptides by modulating amiloride-insensitive salt-responsive cells and interacting with cell membranes. |
| [33] |
Yang P, Yu M, Song H, Xu Y, Lin Y, et al. 2022. Characterization of key aroma-active compounds in rough and moderate fire Rougui Wuyi rock tea (Camellia sinensis) by sensory-directed flavor analysis and elucidation of the influences of roasting on aroma. |
| [34] |
Li Y, Zhou J, Xu W, He C, Zhu J, et al. 2024. Key aroma components in Lu'an Guapian green tea with different aroma types from five tea tree varieties decoded by sensomics. |
| [35] |
Cui J, Katsuno T, Totsuka K, Ohnishi T, Takemoto H, et al. 2016. Characteristic fluctuations in glycosidically bound volatiles during tea processing and identification of their unstable derivatives. |
| [36] |
Zhou H, Liu Y, Yang J, Wang H, Ding Y, et al. 2022. Comprehensive profiling of volatile components in Taiping Houkui green tea. |
| [37] |
Gui J, Fu X, Zhou Y, Katsuno T, Mei X, et al. 2015. Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process? |
| [38] |
Wang D, Yoshimura T, Kubota K, Kobayashi A. 2000. Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds. |
| [39] |
Li Z, Wang J. 2020. Identification and similarity analysis of aroma substances in main types of fenghuang dancong tea. |
| [40] |
Wang D, Liu Z, Lan X, Wang C, Chen W, et al. 2024. Unveiling the aromatic intricacies of Wuyi rock tea: a comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties. |
| [41] |
Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, et al. 2019. Characterization and differentiation of key odor-active compounds of 'beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. |
| [42] |
Liu H, Xu Y, Wu J, Wen J, Yu Y, et al. 2021. GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons. |
| [43] |
Wang C, Li J, Wu X, Zhang Y, He Z, et al. 2022. Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds. |
| [44] |
Wei Y, Zhang J, Li T, Zhao M, Song Z, et al. 2024. GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing. |
| [45] |
Zhu J, Chen F, Wang L, Niu Y, Yu D, et al. 2015. Comparison of aroma-active volatiles in oolong tea infusions using GC-olfactometry, GC-FPD, and GC-MS. |
| [46] |
Carrington AM, Manuel DG, Fieguth PW, Ramsay T, Osmani V, et al. 2023. Deep ROC analysis and AUC as balanced average accuracy, for improved classifier selection, audit and explanation. |
| [47] |
Janssens ACJW, Martens FK. 2020. Reflection on modern methods: revisiting the area under the ROC curve. |
| [48] |
Chen H, Liu Y, Zhang X, Chu J, Pu S, et al. 2024. "Age" of tea: the impact of long-term storage on the aroma of tuo tea and age prediction. |
| [49] |
Dalpathadu KAP, Rajapakse HUKDZ, Nissanka SP, Jayasinghe CVL. 2022. Improving the quality of instant tea with low-grade tea aroma. |
| [50] |
He C, Li Y, Zhou J, Yu X, Zhang D, et al. 2022. Study on the suitability of tea cultivars for processing oolong tea from the perspective of aroma based on olfactory sensory, electronic nose, and GC-MS data correlation analysis. |
| [51] |
Wang JQ, Fu YQ, Chen JX, Wang F, Feng ZH, et al. 2022. Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods. |
| [52] |
Xu K, Tian C, Zhou C, Zhu C, Weng J, et al. 2022. Non-targeted metabolomics analysis revealed the characteristic non-volatile and volatile metabolites in the Rougui Wuyi rock tea (Camellia sinensis) from different culturing regions. |
| [53] |
Zheng Y, Hu Q, Wu Z, Bi W, Chen B, et al. 2022. Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis). |
| [54] |
Feng Z, Li Y, Li M, Wang Y, Zhang L, et al. 2019. Tea aroma formation from six model manufacturing processes. |
| [55] |
Chen S, Liu H, Zhao X, Li X, Shan W, et al. 2020. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture. |
| [56] |
Zhu J, Niu Y, Xiao Z. 2021. 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). |
| [57] |
Cui J, Wu B, Wang J, Jing T, Jin J, et al. 2024. Effect of storage time on aroma profiles of Wuyi rock tea. |
| [58] |
Van Gemert LJ. 2011. Compilations of odour threshold values in air, water and other media, (2011 editions). Zeist, Utrecht: Oliemans, Punter & Partners BV |
| [59] |
Guo X, Ho CT, Schwab W, Wan X. 2021. Aroma profiles of green tea made with fresh tea leaves plucked in summer. |