Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas

-valerolactone, and jasmone-as major contributors to floral differentiation. Jasmone consistently presented across all analytical dimensions, indicating its key role in both floral intensity and style. Correlation analysis based on lexicon frequency-weighted sensory attributes further revealed that floral style was shaped by not only floral-related odorants but also enhancing (e.g. lactones) and antagonistic (e.g. aldehydes, sulfur compounds) odorants. These findings provide molecular insights into the floral characteristics of Anhui green teas and offer a chemical basis for future efforts to optimize desirable floral profiles.