Integrated chemical profiling of Camellia sinensis teas marketed in Brazil: Physicochemical, mineral, and volatile compound characterization

• Different types of Camellia sinensis tea were analyzed for their proximate composition and volatile profile. • The commercial samples available in Brazil showed significant variations in volatile compounds. • Gas chromatography-mass spectrometry (GC–MS) coupled with headspace solid-phase microextraction (HS-SPME) was successfully used for volatile characterization. • The results contribute to the valorization and standardization of teas marketed in Brazil. Tea derived from Camellia sinensis is among the most widely consumed beverages worldwide, valued for its sensory diversity and health-promoting properties. This study aimed to perform a comprehensive chemical characterization of fifteen commercially available teas marketed in Brazil, focusing on their proximate composition, mineral content, and volatile profile. Analytical determinations included physicochemical parameters, macronutrient quantification, and headspace solid-phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS). A total of 298 volatile and semi-volatile compounds were identified, mainly consisting of aldehydes, alcohols, esters, ketones, and terpenes. Principal component analysis (PCA) demonstrated clear clustering of teas according to processing type, particularly differentiating roasted and oxidized samples. The integration of nutritional and volatile data revealed that both processing intensity and geographical origin strongly influence compositional patterns. These findings provide a basis for authenticity assessment, product standardization, and quality control of Brazilian teas, contributing to the development of value-added functional beverages.