# Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea
## 4 Conclusions
**Supplementary Materials:** The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/foods12010027/s1](https://www.mdpi.com/article/10.3390/foods12010027/s1)]([https://www.mdpi.com/article/10.3390/foods12010027/s1](https://www.mdpi.com/article/10.3390/foods12010027/s1)), Supplement Material S1: The detail information of sensory evaluation; Figure S1: Differences of the volatile categories (A) and discriminatory volatiles (B) among the four aroma types of yellow tea; Figure S2: Score plot of OPLS-DA 1 for floral fragrance type versus high-fired fragrance type with R2X (cum): 0.565, R2Y (cum): 0.989, Q2 (cum): 0.984 (A) and permutation testing of the OPLS-DA 1 (B); Score plot of OPLS-DA 2 for floral fragrance type versus fresh fragrance type with R2X (cum): 0.557, R2Y (cum): 0.99, Q2 (cum): 0.985 (C) and permutation testing of the OPLS-DA 2 (D); Score plot of OPLS-DA 3 floral fragrance type versus corn-like fragrance type with R2X (cum): 0.504, R2Y (cum): 0.993, Q2 (cum): 0.989 (E) and Permutation testing of the OPLS-DA 3 (F); Score plot of OPLS-DA 4 for floral fragrance type versus fresh fragrance type with R2X (cum): 0.595, R2Y (cum): 0.989, Q2 (cum): 0.985 (G) and permutation testing of the OPLS-DA 4 (H); Score plot of OPLS-DA 5 for floral fragrance type versus fresh fragrance type with R2X (cum): 0.511, R2Y (cum): 0.994, Q2 (cum): 0.99 (I) and permutation testing of the OPLS-DA 5 (D); Score plot of OPLS-DA 6 for floral fragrance type versus fresh fragrance type with R2X (cum): 0.479, R2Y (cum): 0.991, Q2 (cum): 0.98 (K) and permutation testing of the OPLS-DA 6 (L); Figure S3: Heatmap of the 47 discriminatory aroma compounds in the different aroma types of yellow tea; Table S1: The main volatile compounds in different raw material or processing parameters of yellow tea; Table S2: Yellow tea samples information; Table S3: The standard curve of identified volatile compounds in yellow tea; Table S4: The OAV values of the volatile compounds identified in Yellow tea. **Author Contributions:** Conceptualization, Z.L., J.H. and Q.L. ; methodology, X.H. and C.W. ; validation, R.J., T.H. and X.Z. ; investigation, R.J. and X.Z. ; resources, R.J. and X.Z. ; data curation, X.H. and R.J.; writing--original draft preparation, X.H. and C.W. ; writing--review and editing, Q.L. and J.H. ; supervision, Z.L. ; project administration, Z.L. and Q.L. ; funding acquisition, Q.L., J.H. and Z.L. All authors have read and agreed to the published version of the manuscript. Funding: This research was funded by the National Natural Science Foundation of China, grant number 32272773, 31871764; and the National Key Research and Development Program of China (2022 YFD1600805); and the China Tea Research System Project, grant number CARS-23; and the Project funded by China Postdoctoral Science Foundation, grant number 2022T150206; and the Natural Science Foundation of Hunan Province, grant number 2022 JJ30023; and the Open Project Fund of College of Horticulture of Hunan Agricultural University, grant number 2021 YYXK003; and the \"1515 Talent Project\" of Hunan Agricultural University. Institutional Review Board Statement: The study was conducted in accordance with the Declaration of Helsinki, and approved by the Hunan Agricultural University Institutional Review Board Committee (TSF-780-2021). Data Availability Statement: The data are available from the corresponding author. Conflicts of Interest: The authors declare no conflict of interest. References  
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