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This study aims to determine how the brewing time and amount of green tea affect the aroma profile of green tea infusion. The effect of the amount of Turkish green tea (5\u201310\u2009g) and brewing time (5\u201360\u2009min) on aromatic volatile compounds was evaluated using solid\u2010phase microextraction (SPME) and gas chromatography\u2013mass spectrometry (GC\u2013MS) technique. The SPME\/GC\u2013MS analysis identified 57 components in the aroma profile of green tea infusions including 13 esters, 12 alkanes, 7 unknowns, 6 ketones, 3 alcohols, 2 terpenes, 2 terpenoids, 1 alkaloid, 1 phenolic compound, 1 lactone, 1 pyrazine, and 1 norisoprenoid. The green tea amount and brewing time had significant effects on the number of chemical compounds. A total of 42, 47, and 36 aromatic volatile compounds were determined by brewing 5, 7.5, and 10\u2009g of green tea. The most abundant constituents in green tea infusions were phytone, 2\u2010decenal, lauric acid, unknown 1, methoxy\u20101\u2010methylethyl pyrazine, \u03b1\u2010ionone, \u03b2\u2010ionone, and diethyl phthalate (DEP). With this study, the aroma structures of green tea infusion have been revealed for the first time depending on the brewing time and quantity.<\/jats:p>","DOI":"10.1002\/fsn3.4307","type":"journal-article","created":{"date-parts":[[2024,7,17]],"date-time":"2024-07-17T06:14:53Z","timestamp":1721196893000},"page":"7186-7201","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Brewing method\u2010dependent changes of volatile aroma constituents of green tea (<i>Camellia sinensis<\/i> L.)"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6257-4745","authenticated-orcid":false,"given":"Canan","family":"G\u00f6ksu\u00a0S\u00fcr\u00fcc\u00fc","sequence":"first","affiliation":[{"name":"Plant\u2010Based Food Research Center, Field Crops Central Research Institute, Directorate General of Agricultural Research and Policies  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6387-2709","authenticated-orcid":false,"given":"Aysu","family":"Tolun","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Ankara University  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9302-5626","authenticated-orcid":false,"given":"Ozan","family":"Halis\u00e7elik","sequence":"additional","affiliation":[{"name":"Core Unit Metabolomics, Berlin Institute of Health Charit\u00e9 University  Berlin Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5583-6719","authenticated-orcid":false,"given":"Nevzat","family":"Art\u0131k","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Ankara University  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,7,16]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.26650\/istanbuljpharm.2019.0075"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13205\u2010014\u20100230\u20100"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.4236\/ajac.2014.59070"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1201\/9781439847503"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/7736117"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130235"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.3923\/rjmp.2016.309.313"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c06473"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010019\u201003911\u20106"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14387"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.05.194"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.11.082"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.radphyschem.2010.08.008"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010022\u201003967\u20103"},{"key":"e_1_2_10_16_1","unstructured":"Food and Agriculture Organization (FAO). 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