Metabolomics-based analysis of the flavour quality of Anxi Huang jingui fragrans in different aroma types

Abstract

Abstract: Abstract: As a historically renowned tea, Anxi Huang Jingui was deeply cherished by consumers, yet there were few reports on the quality and chemical characteristics of its various aroma types. This study used sensory evaluation, targeted metabolomics technology, and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) to analyze the principal flavor components in Anxi Huang Jingui with different aroma profiles. The results indicated that Anxi Huang jingui has the characteristics of “fragrant and aromatic, with a rich and mellow taste.” The sensory quality of different aroma types of Anxi Huang jingui fragrans had their own characteristics. The fruity fragrance of fresht-flavored Huang Jingui fragrans was fresh and lasting, and the taste was fresh and mellow. The strong-flavored Huang jingui roasted aroma was strong with a little sweet , the tastes was mellow and sweet. 61 different aroma compounds in total were identified across the various aroma types of Huang Jingui. Analysis of Odor Activity Value (OAV) and Aroma Character Impact Value (ACI) indicated methyl heptenone, methyl salicylate, hexanal, and isoamyl alcohol had significantly much higher ACI values in the fresht-flavored Huang Jingui compared to the strong-flavored type. These compounds were speculated to be key contributors to the fresh, floral, and fruity aromas. Meanwhile, dehydrolinalool, myrtenol, 2,5-dimethyl-3-ethylpyrazine, 2-acetyl-3-methylpyrazine, limonene, and crocinaldehyde exhibited significantly much higher ACI values in the strong-flavored Huang Jingui, presumably contributing to its baked, floral, and fruity aroma character. This study provided an initial exploration into the quality and chemical characteristics of different aroma types of Anxi Huang Jingui and their underlying aromatic constituents. It provided scientific basis for the study of flavor quality characteristics of Anxi Huang Jingui’s diverse aroma types .

Key words: Key words: different aroma types , Anxi Huang jingui , metabolomics , taste , aroma

CLC Number:

中图分类号：TS272

REN Weiwei ZHANG Yuhang. Metabolomics-based analysis of the flavour quality of Anxi Huang jingui fragrans in different aroma types[J]. FOOD SCIENCE, 2025, 46(5): 0-0.

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