Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality.

On the other hand, the content of β-cyclocitral (lemon odor) showed a decreasing trend during the rolling process.

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The content of geraniol (soft rose aroma) accounted for 9.53~13.35% of the total aroma, and it showed an increasing trend in tandem with the rolling process, with an increase of 43.82~64.91%.

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The overall sensory score showed a trend of initial increase and then decrease, with the sensory quality of black tea improving between 0 min and 100 min of rolling.

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