Abstract:High mountain tea(HT)is an important resource for high quality tea because of its superior ecological environment and rich contents. In this study, we used sensory evaluation, gas chromatography–mass spectrometry(GC-MS), liquid chromatography-mass spectrometry(LC-MS), flavor activity value and risk factors to characterize the flavor (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT, and then combined with the production process and environmental conditions to explore the … Show more
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