Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea.

With the increase in roasting time, aroma I generally showed a decreasing trend followed by an increasing trend; aroma II appeared to have a decreasing trend; aroma III presented a growing trend followed by a decreasing trend; the total relative content of aroma IV fluctuated and was significantly lower than that of the unbaked tea sample at baking times of 2 h, 6 h, and 7 h ( Figure 4 ).

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