# Effect of Leaf Grade on Taste and Aroma of Shaken Hunan Black Tea
## 4 Conclusions
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Compounds** & **CAS** & **Odor Description** & **OT (\#g/L)** & **First Grade** & **Second Grade** & **Third Grade** & **Fourth Grade** \\ \hline Floral, fruity, and sweet aroma & & & & & & & \\ \(\mathcal{\check{G}}\)ernaiol & 106-24-1 & Rose, floral, sweet & 6.6 & 203.29 \(\pm\) 28.87 & 170.45 \(\pm\) 5.77 & 79.04 \(\pm\) 4.81 & 69.68 \(\pm\) 6.02 \\ \(\beta\)-Damascone & 35044-68-9 & Honey, grape, fruity, floral & 0.09 & 11.06 \(\pm\) 2.02 & 12.90 \(\pm\) 1.43 & 21.36 \(\pm\) 1.45 & 23.94 \(\pm\) 2.46 \\ jasmone & 488-10-8 & jasmone, floral, sweet & 7 & 11.39 \(\pm\) 1.11 & 12.25 \(\pm\) 0.02 & 6.73 \(\pm\) 0.20 & 5.96 \(\pm\) 0.34 \\ \(\beta\)-Myrrene & 123-35-3 & Citrus, fruity, herbal & 16.6 & 6.75 \(\pm\) 0.07 & 5.04 \(\pm\) 0.12 & 2.89 \(\pm\) 0.19 & 2.56 \(\pm\) 0.13 \\ \(\alpha\)-lonome & 127-41-3 & Sweet, floral, violet & 3.8 & \(<\)1 & 1.04 \(\pm\) 0.04 & 2.22 \(\pm\) 0.03 & 2.34 \(\pm\) 0.22 \\ Nerolidol & 7212-44-4 & Woody, floral & 120 & \(<\)1 & 1.44 \(\pm\) 0.07 & 2.60 \(\pm\) 0.37 & 1.18 \(\pm\) 0.33 \\ Indole & 120-72-9 & Animal, fecal, floral & 11 & \(<\)1 & 1.12 \(\pm\) 0.08 & 2.48 \(\pm\) 0.21 & 1.54 \(\pm\) 0.19 \\ Citral & 5392-40-5 & Lemon, sweet & 40 & 2.14 \(\pm\) 0.06 & 1.51 \(\pm\) 0.09 & \(<\)1 & \(<\)1 \\ Methyl jasmonate(1R,2) & 1211-96 & jasmine, floral, sweet & 3 & 3.65 \(\pm\) 0.01 & 1.50 \(\pm\) 0.12 & — \\ trans-\(\beta\)-Ocimene & 3779-61-1 & Citrus, herb, sweet, warm & 34 & 1.37 \(\pm\) 0.03 & \(<\)1 & \(<\)1 & \(<\)1 \\ \hline Others aroma & & & & & & & \\ trans, trans-24-Deadai & 25152-84-5 & Oily, fatty, cucumber & 0.2 & 42.28 \(\pm\) 2.90 & 64.91 \(\pm\) 8.05 & 129.46 \(\pm\) 6.23 & 123.59 \(\pm\) 11.28 \\ trans, cis-24-Deadai & 25152-83-4 & Fatty, green, waxy & 0.07 & 55.85 \(\pm\) 2.90 & 67.50 \(\pm\) 4.57 & 111.74 \(\pm\) 2.14 & 88.37 \(\pm\) 5.04 \\ trans, trans-24-Nondonical & 5910-87-2 & Oil, fatty, green & 0.1 & 27.31 \(\pm\) 5.23 & 35.32 \(\pm\) 5.60 & 38.34 \(\pm\) 6.47 \\ trans-2-Deconal & 3913-81-3 & Fatty, tailor, died fish & 5 & — & 2.86 \(\pm\) 0.10 & 4.49 \(\pm\) 0.13 & 4.09 \(\pm\) 0.36 \\ cis-3-Hevenyi & 35145-45-1 & Fresh, green apple, fruity & 20 & 2.00 \(\pm\) 0.16 & 2.26 \(\pm\) 0.05 & 4.56 \(\pm\) 0.38 & 1.47 \(\pm\) 0.15 \\ trans-2-Dodecenal & 20407-84-5 & Citrus, coriar, father, & 1.4 & \(<\)1 & \(<\)1 & \(<\)1 & 1.33 \(\pm\) 0.02 \\ \hline \hline \end{tabular}
\begin{tabular}{c c c c c c} \hline \hline
**Odor description** found in the literature with the database ([[http://db.foodmate.net/](http://db.foodmate.net/)]([http://db.foodmate.net/](http://db.foodmate.net/)), accessed on 6 October 2023), OT was found in the literature with a database ([[http://www.flavournet.org/flavornet.html](http://www.flavournet.org/flavornet.html)]([http://www.flavournet.org/flavornet.html](http://www.flavournet.org/flavornet.html)), accessed on 6 October 2023)). ‘—’ Not detected.  
\end{table} 
Table 5: OAV analysis of differential volatile compounds. **Author Contributions:** Conceptualization, methodology, software, and validation, K.W. and X.Y. ; formal analysis, K.W. and X.Y. ; investigation, K.W. and N.X. ; resources, Y.X. ; data curation, K.W. and X.Y. ; data analysis: H.X. and C.L. ; writing--original draft preparation, K.W. and S.L. ; writing--review and editing, J.H. and Z.L. ; funding acquisition, S.Z. and Z.L. All authors have read and agreed to the published version of the manuscript.