An investigation into the key volatile compounds that dominate the characteristic aroma and flavor of pomelo flower–green tea

Pomelo flowers (PFs) enhance the flavor diversity of green tea (GT) and reduce resource wastage, but the aroma-enhancing mechanism was unclear. In this study, electronic-nose and electronic-tongue analyses demonstrated that pomelo flower-green tea (PT) had a richer aroma and taste than GT. Gas chromatography-mass spectrometry analysis revealed an increased total volatile content and enhanced floral notes in PT. Specifically, 23 compounds were upregulated and 10 were downregulated in PT. Major odorants (variable importance in projection >1) included linalool, nerolidol, methyl anthranilate, and indole. PT also showed elevated free amino acids, particularly theanine and glutamic acid, which intensified its umami and aftertaste. Seven volatile compounds that migrated from PFs to GT (compounds not originally present in GT) interacted with umami taste receptors via hydrogen bonding and hydrophobic interactions, thereby shaping the umami profile of PT. This study clarifies the flavor formation of PT and supports the development of scented tea.