Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling

Leaf tenderness influences green tea quality, yet its role in flavour formation remains unclear. This study analysed green teas from <i>Camellia sinensis</i> cv. 'Chuancha No. 2' with three tenderness levels-single bud (C1B), one-bud with one-leaf (C1B1L), and one-bud with two-leaves (C1B2L)-via sensory evaluation, chemical profiling, and GC-MS analysis. C1B showed the best appearance and a chestnut-like, refreshing aroma. C1B1L featured floral notes and a mellow, umami taste, while C1B2L was stronger and more full-bodied. C1B had higher free amino acids and lower polyphenols and caffeine; C1B1L had the highest polyphenol content. Among 97 volatiles, 11 had ROAV > 1. Five common aroma compounds, namely 1-octen-3-ol, geraniol, hexanal, benzeneacetaldehyde, and 2-pentylfuran, were identified as key contributors to the aroma profile. Geraniol, most abundant in C1B1L, shaped its floral aroma. These origins are supported by established pathways, including lipid-derived oxidation products, glycoside-released geraniol, and amino-acid-derived benzeneacetaldehyde. This study clarifies how tenderness drives flavour divergence and identifies compounds supporting sensory variation in green tea.