## Abbreviations  
* [1] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination. _Food Res. Int._**2020**, _130_, 108908. [CrossRef]
* [2] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. _Sept. Phys. Technol._**2016**, _164_, 146-154. [CrossRef]
* [3] [PERSON]; [PERSON]; [PERSON] Tea aroma formation. _Food Sci. Hum. Wellness_**2015**, \(4\), 9-27. [CrossRef]
* [4] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; et al. Identification and quantification of key odorants in the world's four most famous black teas. _Food Res. Int._**2019**, _121_, 73-83. [CrossRef] [PubMed]
* [5] [PERSON] Innovative processing technology of Pu-erh sun-dried black tea. _Newsl. Seric. Tea_**2017**, \(5\), 34-35. (In Chinese)
* [6] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Analysis and evaluation of product characteristic of Pu-erh sun-dried black tea. _Food Res. Dev._**2016**, _37_, 44-47. (In Chinese)
* [7] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis. _Food Res. Int._**2017**, _100_, 267-275. [CrossRef]
* [8] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Comparative Study of Volatile Components in Sun-Dried and Baked Black Teas in Yunnan Province. _Food Sci._**2016**, _37_, 62-67. (In Chinese)
* [9] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Characterization of the aromatic profile in \"zijuan\" and \"pu-erh\" green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS. _Anal. Methods._**2016**, \(8\), 4727-4735. [CrossRef]
* [10] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods. _Inter. J. Food Prop._**2017**, _20_, S240-S253. [CrossRef]
* [11] [PERSON]; [PERSON]; [PERSON]; [PERSON] Profiling of volatile and non-phenic metabolites-Amino acids, organic acids, and sugars of green tea extracts obtained by different extraction techniques. _Food Chem._**2019**, _296_, 69-77. [CrossRef] [PubMed]
* [12] [PERSON]; [PERSON]; [PERSON]; [PERSON] Characterization of key aroma compounds in fresh and roasted treebinth fruits using aroma extract dilution analysis and GC-MS-Olfactometry. _Microchem. J._**2019**, _145_, 96-104. [CrossRef]
* [13] [PERSON]; [PERSON]; [PERSON] Recent studies of the volatile compounds in tea. _Food Res. Int._**2013**, _53_, 585-599. [CrossRef]
* [14] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Characterization of volatile and sensory profile of instant Pu-erh tea using GC \(\times\) GC-TOFM and descriptive sensory analysis. _Microchem. J._**2019**, _146_, 986-996. [CrossRef]
* [15] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Characterization of the key aroma volatile compounds in cranberry (_Vacinium macrocarbon Ait._) using gas chromatography-olfactometry (GC-O) and odor activity value (OAV). _J. Agric. Food Chem._**2019**, _64_, 4990-4999. [CrossRef] [PubMed]
* [16] [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON]; [PERSON] Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level. _Food Chem._**2019**, _275_, 143-153.