Metabolic regulation and quality enha2ancement mechanisms in <i>dendrobium officinale</i> flower tea aroma-crafting processes revealed by fuzzy mathematics and metabolomics.

ABSTRACT: In this study, the effects of aroma-crafting processes on the quality of Dendrobium officinale flower tea were evaluated using fuzzy mathematics and metabolomics. Among the tested ratios, the 7:3 flower-to-tea ratio achieved the highest heap temperature (45.2°C) and demonstrated superior aroma adsorption and release. Sensory analysis revealed a significantly higher fuzzy membership score for the 7:3 ratio (peak value 0.37), indicating the best overall sensory quality. After processing, amino acid content increased from 2.21% to 2.51%, while tea polyphenols decreased from 1.91% to 1.00%, improving the tea's taste. GC-MS identified 65 volatile compounds, with phenylethanol (27.88%), 2-methoxy-4-vinylphenol (20.97%), and phenylacetaldehyde (3.65%) being most prominent during the floral

SUBMITTER: Zhang Z 

PROVIDER: S-EPMC12302874 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature