Organic chemistry

Gas chromatography–mass spectrometry

Partial least squares regression

Solid-phase microextraction

Flavor

Mathematics

Biology

Statistics

Gas chromatography

Chemometrics

Mass spectrometry

Chemistry

Essential oil

Geraniol

Menthone

Linalool

Odor

Methyl salicylate

Aroma

Botany

Food science

Chromatography

Food Chemistry

The present study aimed to explore the relationship between the grade and the characteristic aroma in Keemun black tea (KBT). Headspace solid-phase mi…

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics