Comprehensive Characterization of Aroma-Active Components in Three Grades of Raw Tea Leaves and Their Jasmine Tea Products of Wuyutai Using GC×GC-O-MS and Chemometrics

This study investigated the aroma characteristics of three grades of raw tea leaves and their corresponding jasmine tea products from Guangxi, China. Aromatic profiles of jasmine tea varieties were analysed using two-dimensional gas chromatography-olfactory-mass spectrometry (GC×GC-O-MS), stir bar sorptive extraction (SBSE), and descriptive sensory evaluation. Chemometric methods were applied to compare sensory scores with instrumental data. Volatile compound concentrations and relative odour activity values (r-OAVs) were calculated. The results indicated significant differences in base tea leaf quality: high-grade tea leaf G1 exhibited pure, sweet characteristics, serving as an excellent aroma-absorbing carrier. The scenting process significantly imparted jasmine fragrance to the finished product, although its efficacy was constrained by tea leaf grade. GH1 finished tea exhibited a fresh, vibrant, and rich aroma with a sweet, mellow fragrance and high floral integration. In contrast, GH3, due to its inferior base material quality, yielded a weak aroma after scenting with limited quality improvement. The initial quality of the tea base is the fundamental determinant of the upper limit of the finished jasmine tea’s sensory quality, while the scenting process is the core means of shaping its signature floral aroma. The combination of high-quality tea leaves and precise scenting techniques is essential for developing the fresh, vibrant, and rich flavour profile of premium jasmine tea. This study reveals that the flavour formation of jasmine tea originates from the foundational quality of the tea leaves, providing a theoretical basis for monitoring the aroma quality of jasmine tea produced from different grades of tea leaves.