Magnesium Regulation Increases the Content of Characteristic Volatile Compounds and Enhances the Intensity of Odor Characteristics in Tea Tree Leaves.

Further analysis of the classification and content of key volatile compounds revealed ( Figure 2 C) that the 130 key volatile compounds could be classified into 15 groups, namely, acids, alcohols, aldehydes, amines, aromatics, esters, ethers, halogenated hydrocarbons, heterocyclic compounds, hydrocarbons, ketones, nitrogen compounds, phenols, sulfur compounds, and terpenoids, of which only the content of nitrogen compounds showed a decreasing trend as the magnesium concentration increased, while the content of the other 14 groups of volatile compounds showed an increasing trend.

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