The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree.

[Display omitted] • Key aroma active compounds in steamed green tea are first decoded by sensomics. • 173 aroma substances in steamed green tea are identified using multiple methods. • 8 key aroma active compounds (dimethyl sulfide, cis -jasmone, etc.) are identified. • Key compounds increased first and then decreased except for heptanal in spreading. Steamed green tea has a long history and unique aroma, but little is known about its key aroma components. In this study, 173 volatiles in steamed green tea were identified using solvent-assisted flavor evaporation and headspace-solid phase microextraction plus two chromatographic columns of different polarities. Aroma extract dilution analysis revealed 48 highly aroma-active compounds with flavor dilution factors 64–1024. Internal standards were used to calculate odorant active value (OAV), and 11 OAV > 1 key aroma compounds were determined. Omission test identified eight substances, including dimethyl sulfide, (E)- β -ionone, cis -jasmone, linalool, nonanal, heptanal, isovaleraldehyde and (Z)-3-hexenol, as the key aroma active compounds of steamed green tea. With the increase of withering degree, the content of these substances increased first and then decreased except for heptanal and cis -jasmone. Moreover, the water content of 62 % was suggested to be an appropriate withering degree during the processing of steamed green tea. [ABSTRACT FROM AUTHOR]