Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS.

(2022) also reported an increasing trend of this compound during tea roasting. 3.3 Analysis of characteristic volatile compounds of different types of oolong tea In order to further explore the characteristic volatile compounds of each type of oolong tea, four PLS-DA models based on different grouping methods were established ( Fig. 4 , Fig. 5 , Fig. 6 , Fig. 7 ).

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