Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of key odorants in Fuding Dabai tea via GC×GC-TOF-MS and sensomics.

3 F) systematically revealed quantitative relationships between key aroma compounds and sensory attributes: floral and sweet attributes showed highly significant positive correlations with methyl salicylate ( r = 0.86, p < 0.001) and benzeneacetaldehyde( r = 0.91, p < 0.001), whose high expression in lightly processed teas (WT withering) confirmed their core roles as fresh/sweet aroma base; aged aroma showed strong positive correlation with ( E,E )-2,4-heptadienal ( r = 0.92, p < 0.001), identified as a marker product of linolenic acid β -oxidation catalyzed by Aspergillus niger during pile fermentation ( Liu et al., 2022 ).

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