Aldehydes associated with benzaldehyde, benzeneacetaldehyde and hexanal associated with floral and fruity aroma were the highest in fresh leaves (146.38 μg/L), decreased sharply to 51.61 μg/L in the spreading step, then increased rapidly to 110.39 μg/L in the rolling step, and showed a decreasing trend thereafter (( Xie et al., 2023 ).
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The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis.
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The sentences
The contents of decanal showed an increasing trend from the step of fresh leaves to spreading, and equilibrated in the step of fixation.