HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea
Chenyang Ma(Qiqihar University), Hongjie Zhou(Yunnan Agricultural University), Xuan Tang(Wuhan University), Xue Xiao(Sichuan Agricultural University), Qingyi Wang(Yunnan Agricultural University), Baijuan Wang(Yunnan Agricultural University), Yali Li(Capital Medical University), Chang Gao(Shaanxi University of Science and Technology), Di Tian(Sun Yat-sen University), Guofu Fan(Yunnan Agricultural University), Wenxia Yuan(Yunnan Agricultural University), Yapeng Liu(Yunnan Agricultural University), Xiujuan Deng(Yunnan Agricultural University)
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