Characterization of key aroma-active compounds in MengDing green teas by sensory directed flavor analysis

Mengding Green Tea (MDGT) is deeply loved by people due to its unique aroma characteristics. Three of them, Mengding Ganlu (MDGL), Mengding Maofeng (MDMF), and Mengding Queshe (MDQS) were selected for analysis in this study. A total of 64, 83, and 45 aroma compounds were identified in them by headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The aroma components among them with high flavor dilution (FD) factors were quantified separately. It was found that all three types of green tea contain key aroma components such as dimethyl sulfide, (Z)-3-hexen-1-ol, nonanal, linalool, 2, 3-dihydro-2, 2, 6-trimethylbenzaldehyde, phenethyl alcohol, beta-ionone, and 2-acetylpyrrole. In addition, the aroma intensity of MDGL and MDMF were further investigated at different tea/water ratios. Through aroma recombination and omission experiments, genuine aroma of MDGTs were successfully be simulated. These findings provide reference value for further exploration of the key aroma components of different green teas.