In the present study, stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry (GC-MS) alongside odour activity value (OAV) calculation were employed to investigate the effects of different fixation temperatures (190, 220, 250, 280, 310, 340 °C) on the composition and content of volatile compounds in green tea samples made from fresh tea leaves of Longjing 43 (Camellia sinensis var. sinensis). A total of 102 volatile components were identified. The total content of these volatiles generally decreased significantly by about 80%–89% after fixation, compared to that in fresh tea leaves, and exhibited a more stable decline with increasing fixation temperature. Among them, 12 key differential aroma compounds were identified, including (E)-β-ionone, hexanal, δ-decalactone, linalool, (Z)-linalool oxide (furanoid), (Z)-3-hexen-1-ol, based on VIP > 1, p < 0.05, and OAV ≥ 1, which may greatly influence the formation of green tea aroma quality.
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