Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry

<div>Volatile compound fingerprint spectrum from each tea sample.</div>

Journal of Food Biochemistry

fig4

Figure 4

Figure 4: Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry 

Figure 4 | Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry 