Molecular mechanisms and processing regulation of tea aroma

ABSTRACT Tea aroma refers to the comprehensive olfactory characteristics formed by volatile compounds released during tea growth, processing, and infusion, reflecting the integrated regulation of tea genotype, environmental conditions, metabolic pathways, and manufacturing processes. The accumulation and release of aroma compounds are influenced by multiple regulatory mechanisms, including genetic background; environmental cues such as temperature, light, water status, and herbivory; transcription factors (MYB, bHLH, NAC, TCP, and WRKY); hormone and light signaling pathways; and epigenetic modifications. This review systematically summarizes recent advances in research on tea aroma formation from the perspectives of aroma precursors, glycosyltransferase-mediated modulation, transcriptional and epigenetic regulation, cultivar-specific aroma profiles, environmental factors, and post-harvest processing. In future research, integrated multi-omics approaches will serve as effective strategies for deciphering the genetic and epigenetic bases of tea aroma, providing a theoretical foundation for further elucidating aroma formation and advancing precision breeding and quality improvement.