{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T15:37:34Z","timestamp":1788536254447,"version":"build-2803163510"},"reference-count":34,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2022,9,1]],"date-time":"2022-09-01T00:00:00Z","timestamp":1661990400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32002091"],"award-info":[{"award-number":["32002091"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Chestnut\u2010like aroma is one of the unique qualities of Chinese green tea and has become an important factor influencing consumer decisions. However, the chemical formation mechanism of chestnut\u2010like aroma during green tea processing remains unclear. In this study, the dynamic changes of key components contributing to chestnut\u2010like aroma and their precursors were analyzed in fresh leaves, fixation leaves, first baking tea leaves, and green tea.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The thermal process had an important effect on volatile components in tea leaves, causing a significant decrease of alcohols and esters and a significant increase of ketones, acids, phenols, and sulfur compounds. Furthermore, 31 volatiles were identified as the key odorants responsible for chestnut\u2010like aroma of green tea, including dimethyl sulfide, methyl isobutenyl ketone, 2\u2010methylbutanal, 2,4\u2010dimethylstyrene, <jats:sc>d<\/jats:sc>\u2010limonene, methyl 2\u2010methylvalerate, linalool, decanal, longifolene, phenylethyl alcohol, <jats:sc>l<\/jats:sc>\u2010<jats:italic>\u03b1<\/jats:italic>\u2010terpineol, jasmone, and so on. And the majority of these odorants were only formed in the drying stage. Additionally, isoleucine, theanine, methionine, and glucose were found to be involved in the formation of chestnut\u2010like aroma of green tea.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The drying process played a vital important role in the formation of chestnut\u2010like aroma of green tea. \u00a9 2022 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12177","type":"journal-article","created":{"date-parts":[[2022,8,15]],"date-time":"2022-08-15T02:33:46Z","timestamp":1660530826000},"page":"657-665","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":40,"title":["Effect of thermal process on the key aroma components of green tea with chestnut\u2010like aroma"],"prefix":"10.1002","volume":"103","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3075-0059","authenticated-orcid":false,"given":"Feng\u2010Feng","family":"Qu","sequence":"first","affiliation":[{"name":"College of 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