ArticleFoods (Basel, Switzerland)2026
Chemical Drivers of Flavor Variation Across Cultivars and Grades of Fujian White Tea Revealed by Integrated Volatile and Non-Volatile Metabolomics.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
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 notes and lower-grade teas exhibiting more herbal characteristics. Dimeric catechins, oxylipins, and aroma glycosides varied among cultivars. Volatile profiles separated the cultivars into two aroma groups: Fuding Dabai and Fuding Dahao showed more floral-fruity aromas, whereas Fuan Dabai and Zhenghe Dabai exhibited stronger herbal and aged aromas. Odor activity value analysis showed that linalool, geraniol, and (
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