Work

Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics

Year: 2026

Type: article

Abstract: Baiyaqilan tea (BYQL), a distinctive oolong tea, exhibits grade-dependent differences in flavor profiles. To elucidate the chemical basis of these quality variations, sensory evaluation combined with metabolomic analyses was conducted on different grades of BYQL. Sensory scores declined with decreasing tea grade. A total of 100 differential non-volatile metabolites were tentatively identified. Succinic acid, L-malic acid, kaempferol-4′-O-glucoside, and genistein-8-C-glucoside were characteristic of special-grade BYQL, whereas lysophosphatidylcholines (LPCs) and bitterness-related compounds, including leucocyanidin, were associated with first- and second-grade teas, respectively. Seven key aroma compounds were screened from 51 volatiles based on VIP > 1, p < 0.05, and rOAV≥1. Indole, 1,5,7-octatrien-3-ol,3,7-dimethyl-, jasmone, and α -farnesene contributed to the fresh, floral, and woody notes of special-grade tea, whereas benzaldehyde and benzyl nitrile were associated with the almond-like aroma of first-grade tea. These findings identify potential chemical markers for BYQL grade discrimination and provide new insights into the chemical basis underlying grade-dependent quality differences in BYQL.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104534