# Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling

## TL;DR

This study shows how leaf tenderness affects the aroma and taste of green tea by analyzing chemical and sensory differences in samples with varying tenderness levels.

## Contribution

The study identifies key aroma compounds and their biosynthetic pathways linked to leaf tenderness in green tea.

## Key findings

- C1B (single bud) had a chestnut-like aroma and higher amino acids with lower polyphenols.
- C1B1L (one-bud-one-leaf) had floral notes and the highest polyphenol content, with geraniol as a key contributor.
- Five key volatiles were identified as major drivers of aroma variation across tenderness levels.

## Abstract

Leaf tenderness influences green tea quality, yet its role in flavour formation remains unclear. This study analysed green teas from Camellia sinensis cv. ‘Chuancha No. 2’ with three tenderness levels—single bud (C1B), one-bud with one-leaf (C1B1L), and one-bud with two-leaves (C1B2L)—via sensory evaluation, chemical profiling, and GC–MS analysis. C1B showed the best appearance and a chestnut-like, refreshing aroma. C1B1L featured floral notes and a mellow, umami taste, while C1B2L was stronger and more full-bodied. C1B had higher free amino acids and lower polyphenols and caffeine; C1B1L had the highest polyphenol content. Among 97 volatiles, 11 had ROAV > 1. Five common aroma compounds, namely 1-octen-3-ol, geraniol, hexanal, benzeneacetaldehyde, and 2-pentylfuran, were identified as key contributors to the aroma profile. Geraniol, most abundant in C1B1L, shaped its floral aroma. These origins are supported by established pathways, including lipid-derived oxidation products, glycoside-released geraniol, and amino-acid-derived benzeneacetaldehyde. This study clarifies how tenderness drives flavour divergence and identifies compounds supporting sensory variation in green tea.

•Leaf tenderness reshaped the aroma and taste of green tea.•Bud tea featured a chestnut-like, clean aroma with higher amino acids and lower polyphenols.•Five common key volatiles were identified using ROAV and multivariate statistical analysis.•Geraniol, most abundant in one-bud-one-leaf tea, contributed to its prominent floral aroma.•Lipid, glycoside, and amino acid pathways explained aroma differentiation.

Leaf tenderness reshaped the aroma and taste of green tea.

Bud tea featured a chestnut-like, clean aroma with higher amino acids and lower polyphenols.

Five common key volatiles were identified using ROAV and multivariate statistical analysis.

Geraniol, most abundant in one-bud-one-leaf tea, contributed to its prominent floral aroma.

Lipid, glycoside, and amino acid pathways explained aroma differentiation.