Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars

Tea varieties play a crucial role in shaping the quality of Jingshan green tea (JSGT). Nevertheless, how the tea cultivars influence the quality of JSGT is still unknown. This study aimed to investigate the flavor substance profiles and their chemical basis in JSGT derived from five distinct tea cultivars, and to establish correlations between them, thereby providing a theoretical reference for cultivar selection based on flavor and health efficacy. Results showed that 9 key aroma-active substances, such as linalool and its oxides, geraniol, ( Z )-3-hexen-1-ol were detected from 179 volatile substances. Furthermore, 17 non-volatile compounds, such as EC, L -Threonic acid and EGC significantly influencing the taste characteristics of JSGT. The antioxidant capacity and α -glucosidase inhibitory activity of the five samples were significantly correlated with catechins and other components. Overall, this study holds important implications for improving JSGT quality, exploring its health benefits, and enhancing market competitiveness.