Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea

The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehensive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography-ultraviolet (HPLC-UV) and headspace solid-...

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Bibliographic Details
Main Authors:	Jialin Chen, Binghong Liu, Yide Zhou, Jiahao Chen, Yanchun Zheng, Hui Meng, Xindong Tan, Peng Zheng, Binmei Sun, Hongbo Zhao, Shaoqun Liu
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Series:	Foods
Subjects:	black tea HPLC-UV GC-MS northern Guangdong black tea
Online Access:	https://www.mdpi.com/2304-8158/14/14/2466
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