Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism.

ABSTRACT: This study involved developing a novel lemon flower-scented white tea (LT) through multiple aroma-imparting cycles, and taking an integrated approach to investigating its flavour formation mechanism. Sensory evaluation and electronic tongue analysis revealed that the LT exhibited more balanced taste characteristics, with significantly reduced bitterness and astringency, attributed to the decreased caffeine content and conversion of esterified catechins. Electronic nose and HS-SPME/GC-MS results confirmed that the LT had acquired a distinctive aroma characterised by floral and citrus notes, primarily originating from lemon flower volatiles such as methyl anthranilate and limonene. Multivariate statistical analysis identified 32 key differential compounds (variable importance in projection v

SUBMITTER: Wang J 

PROVIDER: S-EPMC12897128 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature