Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories

Originating from Hunan Province, China, Huangjin green tea (HJGT) is known for its diverse aromas, including green, floral, and chestnut-like, but their characteristic volatile components remain unclear. In this study, 111 volatiles were identified from 26 HJGT samples using HS-SPME-GC-MS. Floral HJGT showed the highest relative content of ester, chestnut-like HJGT was richest in sulfur-containing compounds, and green HJGT was dominated by alcohols. Partial least-squares discriminant analysis identified 61 differential volatiles (VIP > 1), whose distribution patterns across aroma types fell into four categories. Based on relative odor activity value (≥1) and ANOVA (p < 0.05), 26 key aroma-active compounds were further screened. Ten characteristic compounds, such as linalool, indole, and dimethyl sulfide contributed floral, fresh, green, cabbage, and violet-like notes to floral HJGT. Seven compounds, including heptanal, nonanal, and 2-pentylfuran, imparted nutty, waxy, pungent, and beany notes to chestnut-like HJGT. Nine compounds, including geraniol, hexanal, and phenylethyl alcohol, contributed green, floral, fragrant, and minty notes to green HJGT. These findings elucidate the chemical basis of HJGT aroma and provide a theoretical foundation for the targeted regulation of its aroma types in production.