Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays.

Statistical analysis indicated that green aroma and potato-like aroma differed significantly among the treatments at p < 0.05, while floral aroma, fruity aroma, and sweet aroma exhibited highly significant differences at p < 0.01.

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