Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards  
[PERSON]  
1 Center for Information Technology and Laboratory Management, Wuyi University, Wuyishan 354300, China; [EMAIL_ADDRESS]  
[PERSON]  
2 College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; [EMAIL_ADDRESS] (Z.Y. ); x138834@[EMAIL_ADDRESS] (Z.Z. ); [EMAIL_ADDRESS] (P.M.); 522033009@64 fau.edu.cn (W.C.J. ); [EMAIL_ADDRESS] (J.Y. ); [EMAIL_ADDRESS] (X.J. ); [EMAIL_ADDRESS] (Y.L.) [PERSON]  
2 College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; [EMAIL_ADDRESS] (Z.Y. ); x138834@[EMAIL_ADDRESS] (Z.Z. ); [EMAIL_ADDRESS] (P.M.); 522033009@64 fau.edu.cn (W.C.J. ); [EMAIL_ADDRESS] (Z.Z. ); [EMAIL_ADDRESS] (J.Y. ); [EMAIL_ADDRESS] (X.J. ); [EMAIL_ADDRESS] (Y.L.) [PERSON]  
2 College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; [EMAIL_ADDRESS] (Z.Y. ); x138834@[EMAIL_ADDRESS] (Z.Z. ); js20203103@[EMAIL_ADDRESS] (P.M.); 522033009@64 fau.edu.cn (W.C.J. ); [EMAIL_ADDRESS] (P.M.); [EMAIL_ADDRESS] (X.J. ); [EMAIL_ADDRESS] (Y.L.) [PERSON]  
2 College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; [EMAIL_ADDRESS] (Z.Y. ); x138834@[EMAIL_ADDRESS] (Z.Z. ); js20203103@[EMAIL_ADDRESS] (P.M.); 522033009@64 fau.edu.cn (W.C.J. ); [EMAIL_ADDRESS] (P.M.); [EMAIL_ADDRESS] (X.J. ); [EMAIL_ADDRESS] (Y.L.) [PERSON]  
2 College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; [EMAIL_ADDRESS] (Z.Y. ); x138834@[EMAIL_ADDRESS] (Z.Z. ); js20203103@[EMAIL_ADDRESS] (P.M.); js2020309@64 fau.edu.cn (W.C.J. ); [EMAIL_ADDRESS] (X.J. ); [EMAIL_ADDRESS] (Y.L.) [PERSON]  
5 College of Tea and Food Science, Wuyi University, Wuyishan 354300, China; [EMAIL_ADDRESS] (Z.Y. ); x138834@[EMAIL_ADDRESS] (Z.Z. ); js20203103@[EMAIL_ADDRESS] (P.M.); js20203009@64 fau.edu.cn (W.C.J. ); js202031088@faftea. This characteristic flavor is a result of traditional processing methods, where the leaves are smoked over pinewood fires, creating a profile that has enchanted tea lovers globally [2]. Originating in the Wuyi Mountains of Fujian Province, China, Lapsang Souchong is historically significant as it is considered the world's first black tea. As the global interest in high-quality tea varieties increases, distinguishing between the different grades of Lapsang Souchong has become essential. Establishing national tea standards necessitates an understanding of the material basis for these grades, providing a theoretical foundation for classification. Such distinctions are crucial for ensuring product quality and enhancing competitiveness in the global market, where consumers are increasingly willing to pay premium prices for exceptional teas. Aroma is a key quality attribute in black tea, influencing its grading and overall sensory appeal. The aroma profile serves as both an indicator of quality and a reflection of the tea's processing methods and raw materials [3]. Volatile compounds are the primary contributors to the aroma and are essential for evaluating the product's quality. Advanced techniques, such as electronic nose systems and gas chromatography-mass spectrometry (GC-MS), have been effectively utilized to identify these aromatic components in various foods, including tea, wine, and rice [4; 5; 6]. The volatile compounds typically found in Lapsang Souchong include alcohols, phenols, aldehydes, olefins, ketones, esters, and ethers, each adding to its complex flavor [2]. Numerous studies have examined the aroma characteristics of Lapsang Souchong black tea. [PERSON] et al. [7] studied the mechanism of the formation of aroma in Lapsang Souchong black tea by the smoking process and found that the smoking process would promote phenolic odor substances in Lapsang Souchong black tea. [PERSON] et al. [8] used GC-MS and GC-O to jointly analyze the aroma differences between Lapsang Souchong black tea and other black teas.