Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of <i>Camellia sinensis</i> cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning.

Foods · 2025 · PMC12385585 · PMID 40870772

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highly significantno p-value reported

In summary, aroma-active VOCs such as 2-acetyl-1-pyrroline, methyl acetate, C6–C9 aldehydes, and acetate esters exhibited highly significant correlations with key E-nose channels (e.g., W5S, W2W, W1S) and E-tongue taste indices (e.g., richness and aftertaste-B).

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Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of &lt;i&gt;Camellia sinensis&lt;/i&gt; cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning.

The sentences

Characterization and Exploration of the Flavor Profiles of Green Teas from Different Leaf Maturity Stages of <i>Camellia sinensis</i> cv. Fudingdabai Using E-Nose, E-Tongue, and HS-GC-IMS Combined with Machine Learning.