Work

Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas

Year: 2026

Type: article

Abstract: ABATRACTThis study employed quantitative descriptive analysis and molecular sensory science to characterize aroma profiles of black, green, and white teas processed from five cultivars. HS-SPME/GC×GC-TOF-MS identified 466 volatile compounds across 15 samples, with 122 key odorants (ROAV>1). Multivariate analysis revealed processing method outweighs cultivar origin in aroma divergence. Significant correlations (p<0.05) were established: benzaldehyde, β-myrcene, methyl salicylate and geraniol with floral-fruity-sweet attributes in black teas; linalool oxide I with chestnut notes in green teas. 'Yunkang 10' and 'Jinxuan' were optimal for black and green teas respectively, while 'Xueya 100' excelled in white tea production. Notably, 'Yunkang 10' demonstrated unexpected white tea suitability beyond traditional applications. These findings provide theoretical support for cultivar-specific processing optimization of premium teas.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103498