ArticleNPJ science of food2025
Metabolomics and sensory evaluation combined analysis reveal the effect of processing methods and different forms on the flavor of rose herbal tea.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Integrated Metabolomics and Molecular Docking Reveal Spatial and Developmental Variations in Flavor and Bioactive Constituents ofFoods (Basel, Switzerland) · 2026Article
- Effects of steam processing conditions on the aroma and "dryness-like" effect ofFood chemistry: X · 2026Article
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Authors and funding
7 authors.
Funding
Abstract
Pingyin rose herbal tea is favored in the market for its unique quality and health benefits. Thus, researchers have explored a range of different rose products. This study evaluated the effect of processing methods and different forms on the flavor of rose herbal tea combined with sensory evaluation and metabolite profiles. Sensory evaluation showed that low-temperature drying (LTD) roses have a distinct floral and sweet aroma, while vacuum freeze drying (VFD) roses exhibit a fruity and woody aroma. Metabolomics analysis indicated that each type of rose herbal tea has its characteristic accumulation of non-volatile compounds and volatile organic compounds (VOCs). The VFD rose corollas had the highest contents of AAs, OAs, SSs, flavonoids, and VOCs. Furthermore, correlation analysis revealed key nonvolatile and volatile compounds related to aroma and taste. This study provides a scientific foundation for future investigations on the processing and quality improvement of rose herbal tea.
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