Fig. 5: The flavor wheel of YCFSs. | npj Science of Food

Fig. 5: The flavor wheel of YCFSs.

From: Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons

Fig. 5

From inside to outside, sensory attributes (the second layer), chemical compounds and volatile compounds (OAV > 1, |r | > 0.6) that make key contributions to each sensory attribute (the third layer). Compound classes are presented in regular font. Individual compounds are indicated in italics.

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