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To characterise the volatile aroma compositions of Chinese congou black teas, four types were analysed by quantitative descriptive sensory analysis, gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). The aroma of Chinese congou black tea was described using six sensory terms: ‘Roasted’, ‘Sweet’, ‘Malty’, ‘Green grassy’, ‘Floral’ and ‘Woody’. A total of 64 compounds...
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