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This study investigated the aroma qualities of WRTs ready from 16 various oolong tea plant types. The physical analysis outcomes revealed that all WRTs had an 'Yan taste' flavor, plus the odor had been powerful and enduring. Roasted, flowery and fruity odors were the prime aroma profiles for WRTs. Moreover, a complete of 368 volatile substances had been detected using HS-SPME-GC-MS and examined with OPLS-DA and HCA techniques. The volatile substances heterocyclic compounds, es
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