Effect of Fermentation Humidity on Quality of Congou Black Tea by Sirui Zhang, Xinfeng Jiang, Chen Li, Li Qiu, Yuqiong Chen, Zhi Yu, Dejiang Ni

Subjects: “…congou black tea…”
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Changes in the Physicochemical Properties of One Bud and Two Leaves at Different Leaf Positions during Congou Black Tea Processing by ZHOU Jingyun, HUANG Rui, OUYANG Ke, LU Anxia, CHEN Linmu, TONG Huarong

Subjects: “…quality; leaf structure; blue leaves; chlorophylls; congou black tea…”
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Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea by Jing HU, Bo DUAN, Zhiwei HE, Lei LIAO, Jiahui DU, Na LIU, Gang CHENG, Yang YE

Subjects: “…chuanhong congou black tea…”
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Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP by Zhongying Liu, Qiansong Ran, Jinlong Luo, Qiang Shen, Tuo Zhang, Shimao Fang, Ke Pan, Lin Long

Subjects: “…Congou black tea…”
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Quality Analysis of Traditional and Wild Yunnan Congou Black Tea by Yawen XU, Miao NIU, Na LIU, Liyan HAN, Yanlan HUANG, Xuelei WANG, Xiang YANG, Jiahua LI

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Effects of Fermentation Temperature and Time on the Color Attributes and Tea Pigments of Yunnan Congou Black Tea by Jiayi Zhu, Jinjin Wang, Haibo Yuan, Wen Ouyang, Jia Li, Jinjie Hua, Yongwen Jiang

Subjects: “…Yunnan Congou black tea…”
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Identification of volatile components and analysis of aroma characteristics of Jiangxi Congou black tea by Cuinan Yue, Puxiang Yang, Dandan Qin, Hailan Cai, Zhihui Wang, Chen Li, Hualing Wu

Subjects: “…jiangxi congou black tea…”
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Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea by Yamin Wu, Xinghua Wang, Lijiao Chen, Qiang Li, Junjie He, Xiujuan Deng, Jiayi Xu, Raoqiong Che, Jianyun Zhou, Wenxia Yuan, Tianyu Wu, Juan Tian, Yaping Chen, Baijuan Wang

Subjects: “…Congou black tea…”
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The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of Hig... by Shan Zhang, Xujiang Shan, Linchi Niu, Le Chen, Jinjin Wang, Qinghua Zhou, Haibo Yuan, Jia Li, Tian Wu

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Analysis of the Effect of Rolling Speed on the Congou Black Tea Quality Using Electronic Tongue and Metabolomics by WU Shimin, YU Qinyan, ZHU Jiayi, HUA Jinjie, SHEN Shuai, JIANG Yongwen, YUAN Haibo, LI Jia

Subjects: “…congou black tea; rolling speed; flavor quality; internal quality components; metabolomics…”
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Identification of Key Aroma Components in Fuliang Black Tea Based on HS-SPME-GC-MS and OAV by Cuinan YUE, Dandan QIN, Wenjin LI, Hualing WU, Hailan CAI, Chen LI, Puxiang YANG

Subjects: “…fuliang congou black tea…”
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Effect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10 by Dan Su, Junyu Zhu, Yuchuan Li, Muxue Qin, Zhendong Lei, Jingtao Zhou, Zhi Yu, Yuqiong Chen, De Zhang, Dejiang Ni

Subjects: “…congou black tea…”
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Determination of Geographical Origin of Southern Shaanxi Congou Black Teas Using Sensory Analysis Combined with Gas Chromatography–Ion Mobility Spectrometry by Fei Yan, Xiaohua Chen, Dong Qu, Wei Huang, Lijuan He, Tian Wan, Lijun Zhang, Qi Wang, Ching Yuan Hu

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Evaluation of taste quality of Keemun congou black tea during ripening and the effect of this quality on antioxidant capacity and in vitro inhibition of α-amylase and α-glucosidase... by Wenjing Huang, Zhibin Ye, Yida Wu, Tianzi Yu, Wei Zhao, Zihao Qi, Yanqun Jiang, Qiuyan Liu, Guofu Lu, Jingming Ning

Subjects: “…Keemun congou black tea…”
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Exploration of the effects of geographical regions on the volatile and non-volatile metabolites of black tea utilizing multiple intelligent sensory technologies and untargeted meta... by Lilei Wang, Jialing Xie, Yiwen Miao, Qiwei Wang, Jiajing Hu, Yongwen Jiang, Jinjin Wang, Huarong Tong, Haibo Yuan, Yanqin Yang

Subjects: “…Congou black tea…”
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Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea) by Chenxi Gao, Yan Huang, Jing Li, Shiheng Lyu, Zhihui Wang, Feng Xie, Yuqin Luo, Fan Zhang, Zhidan Chen, Weijiang Sun

Subjects: “…Congou black tea…”
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Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea by Sifan Mei, Yanyan Cao, Gang Zhang, Su Zhou, Yi Wang, Shuying Gong, Qiang Chu, Ping Chen

Subjects: “…Yunnan congou black tea…”
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Analysis of Aroma Characteristics of Traditional and Wild Dianhong Congou Black Tea by Miao NIU, Xiongyu LI, Hongyan YANG, Yuqi HE, Yawen XU, Jiahua LI

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Evaluation of the quality grade of Congou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye by Lilei Wang, Jialing Xie, Qiwei Wang, Jiajing Hu, Yongwen Jiang, Jinjin Wang, Huarong Tong, Haibo Yuan, Yanqin Yang

Subjects: “…Congou black tea…”
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Differences in Aroma of Chuanhong Congou Black Tea of Different Tea Plant Varieties Based on HS-SPME-GC-MS Analysis by Lei JIN, Xueyan LIAN, Zhiyi YANG, Tian LI, Yuhao LI, Qingyu HE, Dong LI

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