Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying.

ABSTRACT: Drying is key to green tea aroma. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and quantitative descriptive analysis were used to characterize the aroma profiles of sun-dried (SD), hot-air-dried (HD), and combination-dried (CD) green tea samples. Sun drying leads to the formation of sweet and floral aromas in green tea, whereas hot-air drying leads to the formation of malty, fatty, and roasted aromas. Gas chromatography-olfactometry and quantitative analysis were used to screen 24 key odorants, with an odor activity value of ≥1, primarily consisting of unsaturated fatty acid degradation products. These products included (Z)-4-heptenal, (E)-2-nonenal, (E,E)-2,4-heptadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, nonanal, dec

SUBMITTER: Ye Z 

PROVIDER: S-EPMC12356019 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature