## 3 Results and Discussion
### Dynamic Changes during Processing Analyzed via GC-MS
#### 3.3.4 Overview of Related Mechanisms of Key Aroma-Active Compounds in SFABT  
In exploring the classic metabolic pathways of volatiles found within tea, the mechanisms of degradation or transformation for the aforementioned 14 key aroma-active compounds were elucidated. Depending on the classes of volatile metabolites, they can be organized distinctly into four categories: two carotenoid-derived volatiles (CDVs), four amino-acid-derived volatiles (AADVs), six glycoside-derived volatiles (GDVs), and two fatty-acid-derived volatiles (FADVs) (Figure 6). Interestingly, the GDVs emerged as the dominant category, indicating that glycoside hydrolysis was the critical pathway for SFABT. Figure 6: Possible formation mechanisms of key odorants in SFABT. \begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline  
1 & Dimethyl sulfide & 0.3 & d & cooked corn-like & 5.20 & 44.19 & 42.47 & 17.91 & 21.99 & 16.16 & 7.40 \\
2 & 2-Methylperponal & 0.49 & d & Malay & 0.16 & 1.55 & 2.51 & 0.89 & 1.30 & 1.84 & 1.46 \\
3 & Aortic acid & 200,000 & e & Souet, pumpst, vinegar & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\
4 & 3-Methylburat & 0.2 & b & Malay & 0.58 & 4.93 & 9.30 & 5.38 & 9.90 & 2.73 \\
5 & 2-Methylburat & 1 & b & Malay & 0.25 & 3.43 & 5.93 & 2.06 & 3.06 & 4.81 & 4.34 \\
6 & 2-Eth  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**No. **} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**Threshold**} & **Literature** & \multirow{2}{*}{**Odor Descriptions**} & \multicolumn{6}{c}{**POAVs**} \\ \cline{5-10}  & & & & & & & **Fresh Leaves** & **Wibening** & **Shaking** & **Rolling** & **Femention** & **First Drying** & **Final Firing** \\ \hline
29 & 2,2,4,6,6 & & & & & & & & & & & & \\  & \multicolumn{1}{c}{Pertantative/heptane} & n.f. & & & & & & & & & & & \\  & Decane & 10,000 & c & Alkané-like & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 & 0.00 \\  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c c} \hline \hline
**No. ** & **Compounds** & **Threshold** & **Literature** & **Oder Descriptions** & \multicolumn{6}{c}{**FOAVs**} \\  & **Values (sg/L)** & **Sources** & **Fresh Leaves** & **Withering** & **Shaking** & **Relling** & **Femmentation** & **First Drying** & **Final Firing** \\ \hline
53 & (_E_, 2) 2-6-Embedström- & n.f. & & - & - & - & - & - & - & - & - & - \\
54 & 1,38-p-Manthuterine & n.f. & & & - & - & - & - & - & - & - & - \\
55 & 1-Dodecanlon & 1000 & h & & & & & & & & & & \\
56 & 5-Embeddean & n.f. & & & & & & & & & & & \\
57 & 5-Embeddean  
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**No. **} & \multirow{2}{*}{**Compounds**} & **Threshold** & **Literature** & \multirow{2}{*}{**Odor Descriptions**} & \multicolumn{4}{c}{**Odor Descriptions**} & \multicolumn{4}{c}{**Focus**} \\  & & **Values (ggL)** & **Sources** & & & & & & & & & \\ \hline
83 & 3-2-Dimethylics-26 & \multirow{2}{*}{ \begin{tabular}{c} secondary (femate \\ (J)-MeMe) \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} n.f. \\ 40 \\ 56 \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} Green, nose, genanium, \\ 40 \\ 56 \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} Green, nose, genanium, \\ 40 \\ 56 \\ \end{tabular}  } & \multirow{2}{*}{ \begin{tabular}{c} n.f. \\ 40 \\ 56 \\ \end{tabular}  } & \multirow{2}{*}{\ \begin{tabular}{c} Green, nose, genanium, \\ 40 \\ 56 \\ \end{tabular}  } & \multirow{2}{*}{
\begin{tabular}{c} n.f. Within this array of pathways, \(\beta\)-cyclocitral and \(\beta\)-ionone were pivotal odorants derived from \(\beta\)-carotene degradation, which underwent enzymatic catalyzation by dioxygenases over the course of the fermentation process [6]. These CDVs predominantly impart unique floral and fruity odors. AADVs, including dimethyl sulfide, 2-methylpropanal, 2-methylbutanal, and 3-methylbutanal, predominantly occur through the Maillard reaction during thermal processing.