Influence of leaf tenderness on the aroma and taste characteristics of green tea from Camellia sinensis cv. Chuancha No. 2: integrated sensory and chemical profiling

Leaf tenderness influences green tea quality, yet its role in flavour formation remains unclear. This study analysed green teas from Camellia sinensis cv. ‘Chuancha No. 2’ with three tenderness levels—single bud (C1B), one-bud with one-leaf (C1B1L), and one-bud with two-leaves (C1B2L)—via sensory evaluation, chemical profiling, and GC–MS analysis. C1B showed the best appearance and a chestnut-like, refreshing aroma. C1B1L featured floral notes and a mellow, umami taste, while C1B2L was stronger and more full-bodied. C1B had higher free amino acids and lower polyphenols and caffeine; C1B1L had the highest polyphenol content. Among 97 volatiles, 11 had ROAV > 1. Five common aroma compounds, namely 1-octen-3-ol, geraniol, hexanal, benzeneacetaldehyde, and 2-pentylfuran, were identified as key contributors to the aroma profile. Geraniol, most abundant in C1B1L, shaped its floral aroma. These origins are supported by established pathways, including lipid-derived oxidation products, glycoside-released geraniol, and amino-acid-derived benzeneacetaldehyde. This study clarifies how tenderness drives flavour divergence and identifies compounds supporting sensory variation in green tea.