Deciphering the aromatic signature of Taiping Houkui premium green tea: The role of key floral compounds and process control on volatile compounds

The production of premium green tea aroma remains a significant bottleneck, limiting the added value of tea products. This study aimed to compare and analyze the aroma compounds in premium (TPHK-CK) and common (TPHK) Taiping Houkui using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O). A total of 35 volatile compounds were identified as odor-active components. Quantitative analysis revealed that 17 compounds were key aroma contributors in TPHK-CK, while 13 were significant in TPHK. Specifically, linalool, geraniol, β -ionone, 3-methylbutanal, and dimethyl sulfide were identified as key markers of aroma modification through aroma omission and addition experiments. Flavor omics analysis of metabolites during processing showed that the secondary roasting stage had a significant effect. Further adjustments to process conditions demonstrated that low-temperature secondary roasting could enhance overall aroma quality. This study underscores the potential of targeted flavor modulation to improve tea product quality and value. • The aroma characteristics of premium and common TPHK green tea have been analyzed. • Linalool, geraniol and β -ionone contribute the most to the floral odor of TPHK. • Fixation and second roasting affected the aroma quality of TPHK the most. • Low-temperature roasting and unshaped processes can increase the floral content.