Metabolomics and Sensory Evaluation Reveal the Aroma and Taste Profile of Northern Guangdong Black Tea

The sensory quality of black tea is intrinsically linked to cultivar genetics, yet comprehen- sive characterization of flavor compounds in emerging northern Guangdong black tea (NGBT) remains limited. This study employed high-performance liquid chromatography- ultraviolet (HPLC-UV) and headspace solid-phase microextraction coupled with GC- MS (HS-SPME-GC-MS) to analyze non-volatile and volatile compounds in five NGBT cultivars—Jinshahong (JSH), Danxia No.1 (DXY), Danxia No.2 (DXE), Yingde...