Abstract：
Processing technology plays a crucial role in the formation of tea aroma. The dynamic variations in volatile metabolites across different processing stages of fresh scent green tea (FSGT) were meticulously tracked utilizing advanced analytical techniques such as GC-E-Nose, GC-MS, and GC × GC-TOFMS. A total of 244 volatile metabolites were identified by GC-MS and GC × GC-TOFMS, among which 37 volatile compounds were concurrently detected by both methods. Spreading and fixation stages were deemed as pivotal processes for shaping the volatile profiles in FSGT. Notably, linalool, heptanal, 2-pentylfuran, nonanal, β-myrcene, hexanal, 2-heptanone, pentanal, 1-octen-3-ol, and 1-octanol were highlighted as primary contributors to the aroma profiles of FSGT by combining odor activity value assessment. Furthermore, lipid degradation and glycoside hydrolysis were the main pathways for aroma formation of FSGT. The results not only elucidate the intricate variations in volatile metabolites but also offer valuable insights into enhancing the processing techniques for improved aroma quality of green tea.
摘要：
加工技术在茶叶香气的形成中起着至关重要的作用。利用先进的分析技术，如GC-E-Nose，精心跟踪了新鲜香味绿茶（FSGT）不同加工阶段的挥发性代谢物的动态变化。GC-MS,和GC×GC-TOFMS。通过GC-MS和GC×GC-TOFMS共鉴定出244种挥发性代谢产物,其中两种方法同时检测到37种挥发性化合物。扩展和固定阶段被认为是形成FSGT中挥发性成分的关键过程。值得注意的是,芳樟醇,庚醛,2-戊基呋喃,非肛门，β-月桂烯，己醛,2-庚酮,戊醛,1-octen-3-ol,通过结合气味活性值评估，强调了1-辛醇是FSGT香气特征的主要贡献者。此外，脂质降解和糖苷水解是FSGT香气形成的主要途径。结果不仅阐明了挥发性代谢物的复杂变化，而且还为增强加工技术以改善绿茶的香气质量提供了有价值的见解。
