Homologous divergence: Processing reshapes metabolite variations and relative odor activity values in black and green teas derived from Gougunao no. 2

Key Points

• Metabolite variations show distinct patterns between black and green teas, influencing overall aroma.
• The relative odor activity values reveal significant differences, highlighting the impact of processing techniques.
• Analysis of metabolites was conducted on Gougunao no. 2 tea varieties, acquired from specific processing methods.
• Findings suggest that processing methods substantially shape the chemical profiles of these teas.