Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and <i>in vitro</i> antioxidant capacity in steamed green teas.

Trans-β-Ionone has a “floral/sweet/berry-like/violet-like” aroma, which also makes a great contribution to the tea aroma ( Wang et al., 2020 ), with higher relative content in spring tea, summer tea, and autumn tea, showing a decreasing trend.

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