Combined multi-omics approach to analyze the flavor characteristics and formation mechanism of gabaron green tea.

[Display omitted] • Using multi-omics approaches revealed aroma formation of GAGT for the first time. • Anaerobic treatment mainly affected lipids and glycoside-derived volatiles. • Five volatiles were screened as target metabolites. • CsERFs might engage in regulating GABA accumulation and target volatile metabolism. • First proposed ethylene might engage in GAGT aroma formation and GABA metabolism. Gabaron green tea (GAGT) has unique flavor and health benefits through the special anaerobic treatment. However, how this composite processing affects the aroma formation of GAGT and the regulatory mechanism was rarely reported. This study used nontargeted metabolomics and molecular sensory science to overlay screen differential metabolites and key aroma contributors. The potential regulatory mechanism of anaerobic treatment on the aroma formation of GAGT was investigated by transcriptomics and correlation analyses. Five volatiles: benzeneacetaldehyde, nonanal, geraniol, linalool, and linalool oxide III, were screened as target metabolites. Through the transcriptional-level differential genes screening and analysis, some CsERF transcription factors in the ethylene signaling pathway were proposed might participate the response to the anaerobic treatment. They might regulate the expression of related genes in the metabolic pathway of the target metabolites thus affecting the GAGT flavor. The findings of this study provide novel information on the flavor and its formation of GAGT. [ABSTRACT FROM AUTHOR]