Analysis of Unique Flavor Metabolites and Seasonal Variations of the Special Tea Plant Cultivar of Fuliang Tea, a Geographical Indication Product.

The first category included seven key aroma components that showed a decreasing trend from early to late spring ( p < 0.05): geraniol, linalool, and D-limonene, which contribute to floral aroma; 3-ethyl-2,5-dimethyl-pyrazine, which contributes to roasted aroma; and methyl salicylate and nonanal, which contribute to clean and refreshing notes.

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The second category comprised four key aroma components that exhibited an increasing trend ( p < 0.05), including (Z)-3-hexen-1-ol, which contributes to grassy odor; heptanal, associated with chestnut aroma; and indole and benzaldehyde, which contribute to floral aroma.

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