Cultivar-specific aroma divergence in multi-type teas: Comparative study of five varieties processed into green, white, and black teas

The relative contributions of tea cultivar versus processing method in shaping the aroma profile of tea remain a scientific question. This study employed headspace solid-phase microextraction (HS-SPME) /comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF/MS) combined with quantitative descriptive analysis (QDA) to comprehensively characterize the aromas of black, green, and white teas processed from five cultivars. The results showed that a total of 466 volatile compounds were identified, withand 62 key odorants (ROAV >100) were identified. Multivariate analysis clearly differentiated the teas primarily by cultivar, revealing cultivar-specific volatile fingerprints. Key odorant-attribute correlations were established: benzaldehyde, methyl salicylate, and geraniol were positively correlated with the floral-fruity and sweet notes in black teas, while linalool oxide I and β -myrcene were linked to the chestnut-like and pekoe attributes of green and white teas, respectively. This work provides a scientific basis for targeted cultivar selection to optimize tea aroma quality. • Volatile profiles of teas were comprehensively characterized by HS-SPME/GC × GC-TOF-MS. • Processing method dominated aroma profiles, while cultivars imparted distinct signatures. • Thirty key odorants were identified as markers for cultivar and process differentiation. • ‘Yunkang 10’ shows dual suitability for robust black tea and delicate white tea. • Aroma basis for cultivar-process compatibility was established at molecular level.