Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis

Aroma-Driven Differentiation of Wuyi Shuixian Tea Grades: The Pivotal Role of Linalool Revealed by OAV and Multivariate Analysis

Wuyi Shuixian tea, a premium oolong tea known for its complex floral-fruity aroma, exhibits significant quality variations across different grades. This study systematically analyzed the aroma characteristics and key fragrant compounds of four grades (Grand Prize SA, First Prize SB, Outstanding Awar...

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Bibliographic Details
Main Authors: Mengzhen Zhang, Ying Zhang, Yeyun Lin, Yuhua Wang, Jishuang Zou, Miaoen Qiu, Qingxu Zhang, Jianghua Ye, Xiaoli Jia, Haibin He, Haibin Wang, Qi Zhang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
Wuyi Shuixian tea
odor activity value (OAV)
flavor-active compounds
aroma profiling
quality grading
Online Access:https://www.mdpi.com/2304-8158/14/13/2169
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