Similar results were also found in this study, where the amount of volatile compounds in tea leaves showed fluctuating changes with the extension of processing of Shuixian tea, but the total content of volatile compounds in tea leaves showed an increasing trend (15.338 μg/kg to 118.559 μg/kg), which showed that tea processing could promote the transformation and effective accumulation of the main volatile compounds in tea leaves, which in turn formed the unique aroma of tea. 3.2 Classification and analysis of volatile compounds in tea leaves In this study, the volatile compounds detected during tea processing were categorized and analyzed, and it was found that the volatile compounds of tea leaves could be divided into six categories: terpenoids, alcohols, aldehydes, ketones, esters and hydrocarbons.
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Effect of processing on aroma intensity and odor characteristic of Shuixian (<i>Camellia sinensis</i>) tea.
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