Identification and quantification of key odorants in the world’s four most famous black teas

Identification of key odorants responsible for chestnut-like aroma quality of green teas

Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach

Nontargeted Analysis Using Ultraperformance Liquid Chromatography–Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)

Aroma formation and dynamic changes during white tea processing

Black tea aroma formation during the fermentation period