Volatile metabolomics combined with rOAV and sensory evaluation reveals the aroma basis of black tea processed from the novel tea line 'Jinlong No.1' and its progenitor 'Huangdan'.

Meanwhile, the peak areas representing the total abundance of ( Z )-3-hexen-1-ol and hexanoic acid showed an increasing trend during the postharvest processing of oolong tea, which benefits from the sufficient supply of C6 aldehydes generated through the oxidation and cleavage of polyunsaturated fatty acids (PUFAs) by the LOX-HPL enzyme system ( Zhou et al., 2021a ).

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