Metabolomics and sensory evaluation combined analysis reveal the effect of processing methods and different forms on the flavor of rose herbal tea
文献类型： 外文期刊
作者： Zhao, Yue 1 ; Peng, Qunhua 2 ; Chang, Lu 3 ; Wang, Zhe 3 ; Lin, Zhi 2 ; Shi, Jiang 2 ; Dong, Chunwang 1 ;
作者机构： 1.Shandong Acad Agr Sci, Tea Res Inst, Jinan, Peoples R China
2.Chinese Acad Agr Sci, Tea Res Inst, Minist Agr, Key Lab Tea Biol & Resource Utilizat, Hangzhou, Peoples R China
3.Shandong Huamei Biotechnol Co Ltd, Jinan, Peoples R China
期刊名称：NPJ SCIENCE OF FOOD （ 影响因子：7.8； 五年影响因子：7.0 ）
ISSN：
年卷期： 2025 年 9 卷 1 期
页码：
收录情况： SCI
摘要： 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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