Results of aroma analysis have to be correlated to organoleptical evaluation. A method is described to select on chromatograms groups of volatile constituents which have a direct influence on the quality of an aroma. As a result of the data treatment peaks are divided into eight classes; the most important being those which exhibit a significant effect and can be classified meaningfully. Several classes of constituents were shown to exert a positive correlation with tea quality.
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Vuataz et al. (1971) studied this question.