Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons.

ABSTRACT: Oolong tea flavor is shaped by metabolite variations induced by season, processing, and cultivar. This study investigated the metabolic basis of sensory characteristics in Yongchun Foshou (YCFS) tea by integrating HS-SPME/GC-MS, HPLC, quantitative descriptive analysis (QDA), and chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA) pinpointed key differential compounds between spring (YCFS-S) and autumn (YCFS-A) teas. Two-way ANOVA with effect size analysis confirmed that season was the dominant factor influencing most metabolites, although grade was the primary driver for free amino acids. YCFS-S contained significantly higher levels of taste-related phytochemical compounds, whereas YCFS-A exhibited elevated tea polyphenols. Statistical sensory analysis further id

SUBMITTER: Zheng A 

PROVIDER: S-EPMC12816659 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature