Abstract: The differences in aroma of green teas scented with six major Gardenia strains in Leshan, Sichuan were examined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, and chemometric analysis. Sensory evaluation revealed that the six Gardenia green teas exhibited distinct aroma profiles. The teas scented with Meigui Zhizi and Meigui Erzhizi (Pazhizi) exhibited a rich, layered aroma and showed the highest total volatile content. A total of 1 253 volatile compounds were identified, the major ones being terpenes, esters, and ketones. Significant variation was observed in contents of aroma components among different Gardenia green teas. Based on odor activity value (OAV) > 1, 221 key aroma compounds were selected, among which 12 volatiles including (E)-2-hexenal, 1-nonen-3-one, 2-thiophenemethanethiol, (E,Z)-2,6-nonadienal, 2,3-diethyl-5-methylpyrazine, (E)-β-damascenone, 2-methoxy-3,5-dimethylpyrazine, 2,4-undecadienal, (Z)-6-nonen-1-ol acetate, 2-phenylethyl 3-methylbutyrate, methyl benzoate, and linalool were common to all six Gardenia teas and jointly contributed to their floral, fruity, and fresh aroma characteristics. Using the cutoff of variable importance in projection (VIP) score > 1 and P < 0.05, 424 differential compounds were selected; further screening based on OAV identified 58 important compounds (VIP > 1, P < 0.05, and OAV > 1) that can be used to discriminate the aroma of teas scented with different Gardenia strains. These findings help elucidate the aroma profiles of green tea scented with different strains of Gardenia, providing a theoretical basis for improving product quality and selecting superior Gardenia strains.

Key words: Gardenia green tea; sensory evaluation; headspace solid-phase microextraction-gas chromatography-mass spectrometry; aroma components; odor activity value