Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach

This study aimed to systematically classify green tea based on its aroma characteristics and identify the key aroma compounds responsible for the distinct profiles using the Sensomics approach. Sensory evaluation revealed five main aroma types: floral (HX), bean-like (DX), chestnut-like (LX), fresh/green (QX), and cooked corn-like (NX). A total of 109 volatile compounds were identified, with 20 consistently detected in all samples. Gas chromatography-olfactometry (GC-O) and odor activity value (OAV) analyses identified 30 compounds as significant contributors to the tea aroma, with linalool showing the highest impact in multiple green teas. Eighteen odorants in the LX, seventeen odorants in the DX, sixteen odorants in the HX, sixteen odorants in the NX, and eighteen odorants in the QX were identified as key aroma compounds shaping the unique aroma profiles of these tea types. Additionally, aroma recombination experiments successfully replicated the authentic aroma profiles of the five green teas, confirming the key role of specific volatile compounds in shaping the overall aroma. This research not only provides a comprehensive exploration of green tea's chemical diversity but also sheds light on the role of shared compounds in defining different aroma types, advancing our understanding of green tea aroma formation. • Green tea aroma was classified into five types: HX, DX, LX, QX, and NX. • Key aroma compounds in five aroma types were identified using a sensomics approach. • Aroma recombination successfully replicated authentic profiles of five green teas. • Linalool and hexanal emerged as major contributors across multiple aroma profiles. • Shared key compounds in five tea types emphasize the importance of their interactions.