Key aroma components in Lu'an guapian green tea with different aroma types from five tea tree varieties decoded by sensomics

The Lu'an guapian green tea (LAGP) aroma quality is closely related to tea tree cultivars, but its aroma characteristics from different cultivars have rarely been studied. This study characterized the aroma profiles of five types of Lu'an guapian (LAGP) green tea processed with Shuchazao (SCZ), Wuniuzao (WNZ), Longjing 43 (LJ43), Qishanzhong (QSZ), and Dushanzhong (DSZ). The comprehensive volatile information and key aroma compounds in LAGP were obtained by sensomics combined with metabolomics. The five samples showed significant differences in their aroma profiles, including the varieties and content of volatiles. The experiments of aroma recombination, omission, and addition further indicated that octanal contributes to floral aroma, (Z)-3-hexen-1-ol contributes to fresh aroma, (E,E)-2,4-heptadienal contributes to fresh and floral aroma, geraniol and β-myrcene contribute to chestnut-like aroma, and 3-methyl-2-butenal contributes to tender chestnut-like aroma. This study laid a theoretical foundation for directional processing of high-quality LAGP green tea.