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

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Samples</td><td class="align_center">Place of collection</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">WY</td><td class="align_center">Wuyishan City, Fujian Province</td></tr><tr><td class="align_left">BS</td><td class="align_center">Baoshan City, Yunnan Province</td></tr><tr><td class="align_left">GZZY</td><td class="align_center">Zunyi City, Guizhou Province</td></tr><tr><td class="align_left">GZAS</td><td class="align_center">Anshun City, Guizhou Province</td></tr><tr><td class="align_left">GZPA</td><td class="align_center">Puan County, Guizhou Province</td></tr><tr><td class="align_left">GZDY</td><td class="align_center">Duyun City, Guizhou Province</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Journal of Food Biochemistry

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Table 1

Table 1: Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry 

Table 1 | Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry 