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Study on Dynamic Changes in Characteristic Volatile Compounds Uncovers Aroma Development of Hainan Dayezhong (camellia Sinensis Var. Assamica) Black Tea

Yunfei Hu, Jialin Wang, Jun Tang, Ronghua Huang, Wenyuan Luo, Yanming Tuo, Ningkai Liao, Dawen Zhuang,Jinke Lin, Yue Zhang, Lei Pan,Liangyu Wu

Food Chemistry（2025）

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Key words
Characteristic odors,Dynamic changes,GC-O/MS,Flavor development
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