Abstract: To explore the effects of Empoasca onukii puncturing on metabolites of beauty tea produced by ‘Qingxindamao’ variety, sensory evaluation, ultrahigh performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and gas chromatography-mass spectrometry(GC-MS) were used to compare the sensory quality and metabolites of beauty tea processed from fresh tea leaves that were healthy and punctured by Empoasca onukii. The results showed that the quality of beauty tea with Empoasca onukii was better. Flavonoids, phenolic acids, theaflavins, glycoside derivatives and tannins in EG showed increased levels compare with CG, while amino acid, soluble sugar and lipids showed decreased levels. Based on odor activity value (OAV) and partial least squares discriminant analysis (PLS-DA), a total of 7 characteristic volatiles, including geraniol, linallinol, β-Myrcene, trans-β-ionone, methyl salicylate, dihydrolinalool and d-limonene, were identified. From the perspective of plant metabolomics, this study revealed the differences of metabolites of beauty tea made from fresh leaves of tea without Empoasca onukii and tea with Empoasca onukii.

Key words: Beauty tea, Empoasca onukii, puncturing, aroma, taste, metabolites