biostudies-literatureZong FThe "Pioneer" and "Leading Goose" R&D Program of Zhejiang Province458https://www.ebi.ac.uk/biostudies/studies/S-EPMC12896726biostudies-literatureUnknown15(3)Grade and cultivar are the important factors influencing white tea quality, but their relative metabolic contributions are not fully understood. Twelve white tea samples representing four major Fujian cultivars across three grades were analyzed using UHPLC-MS-based non-volatile metabolomics, HS-SPME-GC-MS volatile profiling, and sensory correlation analysis. In total, 47 non-volatile and 21 volatile markers were associated with grade differences, while 44 non-volatile and 26 volatile markers were linked to cultivar differences. Catechins and amino acids declined as grade decreased, whereas flavonol glycosides and gallic acid increased, accompanied by stronger astringency and reduced umami and sweetness. Aroma profiles showed a similar trend, with higher-grade teas dominated by floral notesFoods (Basel, Switzerland)Chemical Drivers of Flavor Variation Across Cultivars and Grades of Fujian White Tea Revealed by Integrated Volatile and Non-Volatile Metabolomics.PMC128967262024C01248 (SD2)Shen LYang ZXiao LZong FDong ZWang WTong YLiu DCheng HZhou JfalseChemical Drivers of Flavor Variation Across Cultivars and Grades of Fujian White Tea Revealed by Integrated Volatile and Non-Volatile Metabolomics.Grade and cultivar are the important factors influencing white tea quality, but their relative metabolic contributions are not fully understood. Twelve white tea samples representing four major Fujian cultivars across three grades were analyzed using UHPLC-MS-based non-volatile metabolomics, HS-SPME-GC-MS volatile profiling, and sensory correlation analysis. In total, 47 non-volatile and 21 volatile markers were associated with grade differences, while 44 non-volatile and 26 volatile markers were linked to cultivar differences. Catechins and amino acids declined as grade decreased, whereas flavonol glycosides and gallic acid increased, accompanied by stronger astringency and reduced umami and sweetness. Aroma profiles showed a similar trend, with higher-grade teas dominated by floral notes2026-01-01T00:00:00Z2026 Jan2026-07-07T03:13:47.217Z2026-07-07T03:08:27.642ZS-EPMC128967264168304610.3390/foods15030458