Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing

Jialing Xie,Lilei Wang,Yuliang Deng,Haibo Yuan,Jiayi Zhu,Yongwen Jiang,Yanqin Yang

Food Chemistry（2023）

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Abstract

•Volatiles in floral aroma green tea during processing were studied by volatolomics.•A total of 184 volatile compounds were identified by integrated three techniques.•Significant changes in volatiles were observed in withering and fixation processes.•Seven key odorants were identified and verified by aroma recombination.

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Key words

Floral aroma green tea,GC-E-Nose,GC-IMS,GC-MS,Aroma recombination

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