## 3 Results and Discussion
### Characterization of Aroma Compounds in RZT Identified by SBSE-GC-MS

Table 1: _Cont._ \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**No**} & \multirow{2}{*}{**RT\({}^{*}\)**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**CAS**} & \multirow{2}{*}{**RI\({}^{*}\)**} & \multicolumn{2}{c}{**Mean Content of**} & \multicolumn{2}{c}{**Content Range of**} & \multirow{2}{*}{**OT\({}^{*}\)**} & \multirow{2}{*}{**OAV**} & \multirow{2}{*}{**OAP Type**} \\  & & & & & & & & & \\  & & & & & & & & & \\
15 & 26.87 & 3.Methyl-riddecane, & 6418-41.3 & 1322 & 12.97 & 11.87-14.27 & NF & - & - \\
16 & 27.78 & 6.6B-2-methyldecane & 6202-218 & 1320 & 24.05 & 18.90-23.66 & NF & - & - \\
17 & 30.79 & 5.Propyl-predicate, & 50505-11.9 & 1502 & 20.56 & 18.50-22.65 & NF & - & - \\
18 & 23.40 & NoviPolychylene & 2883-05.5 & 1588 & 15.46 & 14.25-16.47 & NF & - & - \\
19 & 37.66 & Hydraur & 683-36.8 & 1789 & 16.75 & 16.07-7.58 & NF & - & - \\
20 & 40.48 & 2.610-14.1-Tetram-hyperadecane & 18344-37.1 & 1872 & 17.99 & 15.65-21.63 & NF & - & - \\
21 & 41.30 & 1.26-pyroadecane & 7908-80.4 & 1900 & 37.22 & 23.14-33.23 & NF & - & - \\ \multicolumn{2}{c}{SUM} & & & & & & & \\
1 & Organic-acid & & & & & & & \\
26 & 26.26 & 2.Methenology, methyl ester btorucle acid, & 579-75.9 & 1347 & 11.93 & 11.68-12.28 & NF & - & - \\
2 & 39.93 & Pentadecyle acid & 1020-84.2 & 1861 & 17.69 & 13.95-21.24 & NF & - & Wavy \\
3 & 43.46 & Headacomick acid & 57-10.3 & 1975 & 195.49 & 12.03-210.77 & 10,000 & \(<\)1 & Wavy \\
4 & 45.87 & a-Line-acid acid & 463-40.1 & 2119 & 209.98 & 24.13-291.66 & NF & - & Fatty \\ \multicolumn{2}{c}{SUM} & & & & & & & \\
1 & Anlines & 24.57 & N-Methyl-Iformamide & 781-45.9 & 1310 & 51.24 & 47.65-56.54 & NF & - & - \\
2 & 44.25 & & 5.Methyl-2-heavyhydraz-3-3 & 59-63.2 & 1945 & 14.81 & 14.00-15.23 & NF & - & - \\
3 & 47.14 & Headacommite & 629-54.9 & 2182 & 89.91 & 80.21-87.10 & NF & - & - \\ \multicolumn{2}{c}{SUM} & & & & & & & \\ \hline \hline \end{tabular}  
* \({}^{*}\)Reduction time. The ”The function index (RI)” from the published literature and an online library ([[https://webbook.nist.gov/chemistry/cons-arch.html](https://webbook.nist.gov/chemistry/cons-arch.html)]([https://webbook.nist.gov/chemistry/cons-arch.html](https://webbook.nist.gov/chemistry/cons-arch.html)), accessed on 5 July 2020);
* no odor description information was found in the literature. NF, not found in the literature.  
\end{table} 
Table 1: _Cont._In addition to the aforementioned, RZT contains a variety of other volatiles in higher concentrations, such as 1-butyl-2-isobutyl phthalate, \(\alpha\)-linolenic acid, phytol, methyl jasmonate, (Z)-jasmone, indole, (Z)-3-hexenyl butanoate, hexadecanoic acid, jasmine lactone, (Z)-3-hexen-1-ol acetate, phenethyl alcohol, 2-ethyl-1-hexanol, (E)-\(\beta\)-ionone, (Z)-3-hexen-1-ol and others. Phytol, found in high abundance in Jingmai and Wuliang pu-erh green teas, has been reported to contribute to the aroma characteristics of green odor [22]. (E)-\(\beta\)-ionone, found in the majority of teas, possesses a scent reminiscent of violets. Both 3-hexen-1-ol and (Z)-3-hexenyl butanoate exhibit green flavor profiles; the former is crucial to the aroma of Longjing and Xinyang Maojian [16; 23], while the latter is the predominant volatile and characteristic aroma compound of white tea [24]. Phenethyl alcohol has been detected in Laoshan green tea and imparts a rose-like scent [25]. 2-ethyl-1-hexanol contributes a citrus flavor and indole has floral aroma in a highly diluted form; both have been identified as key contributors to the chestnut-like aroma of Taiping Houkui green tea [26], and it is hypothesized that these two aforementioned volatiles may also have been factors contributing to the chestnut-like flavor of RZT samples in this research. \(\alpha\)-linolenic acid is a representative unsaturated fatty acid in tea, and emits a waxy and fatty odor. Additionally, the unsaturated fatty acids serve as significant aroma precursors in tea, and their biosynthesis and degradation can be influenced by stress [18].