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. 2022 Aug 19;11(16):2502. doi: 10.3390/foods11162502

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Overall differences in volatile compounds among white teas. (A) Principal component analysis, (B) hierarchical cluster analysis, (C) Venn diagram; diisobutyl phthalate, geranyl formate, caprylic acid methyl ester, (Z)-3-hexenoic acid methyl ester, 2-phenoxy-ethanol, 6,10-dimethyl-5,9-undecadien-2-one are volatile compounds with floral or fruity odor and are only present in SWT. 3-Methyl-4-heptanone are volatile compounds with nutty odor and are only present in WWT (SWT: sunlight withering-treated white tea; WWT: withering-tank withering-treated white tea; IWT: indoor withering-treated white tea).