“…Furthermore, several groups of non-volatile compounds are related to the flavour of green tea, including metallic ions, polyphenolic compounds, purine alkaloids, amino acids, nucleotides, carbohydrates, organic acids and others (Liang et al, 2008;Kim et al, 2017). Phenolic compounds are the main flavour components in tea, such as EGC, EC, EGCG and ECG (Wang & Ho, 2009).…”