Characteristic Flavor Substances of Guizhou Black Tea and the Environmental Factors Influencing Their Formation Using Stable Isotopes and Headspace Gas Chromatography-Ion Mobility Spectrometry

Table 3

Stable isotope data of black tea samples from 4 Guizhou regions and 2 non-Guizhou regions.

Origins	value			value
	Min value	Max value	Average ± standard deviation	Min value	Max value	Average ± standard deviation
WY	−26.11	−25.52	−25.79 ± 0.24	2.77	2.99	2.89 ± 0.09
BS	−27.53	−26.44	−26.97 ± 0.44	0.02	0.22	0.12 ± 0.08
GZZY	−26.97	−26.34	−26.67 ± 0.26	0.75	2.82	1.58 ± 0.89
GZAS	−26.43	−25.37	−26.08 ± 0.50	1.34	1.68	1.57 ± 0.16
GZPA	−28.50	−25.86	−26.83 ± 1.19	2.59	3.31	2.86 ± 0.33
GZDY	−28.71	−26.12	−27.77 ± 1.18	0.80	2.38	1.51 ± 0.65