Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation

The taste profile of oolong tea is intricately shaped by origins and roasting. Herein, a comprehensive approach integrating non-targeted metabolomics, quantitative analysis and sensory evaluations was employed to analyze the taste profile of oolong tea. 25 selected representative oolong teas, including Southern Fujian (MN), Northern Fujian (MB), and Taiwan (TW), were meticulously were classified into SX-RG-DD, GS, and TGY based on the chemical taste phenotypes. A total of 314 non-volatile compounds were identified, among which 87 and 77 compounds, including catechin, theaflavins, flavonoids and amino acids were screened as critical taste metabolites responsible for regions and roasting degree, respectively. The reduction of bitter and astringent, coupled with the enhancement of umami, sweet and sweet aftertaste exhibited a correlation with the decrease in (−)-epigallocatechin (EGC), (−)-epicatechin (EC), (−)-epicatechin gallate (ECG) and (−)-epigallocatechin gallate (EGCG), while the increase in catechin (C). These findings provide insights for further research on optimizing tea quality and refining processing techniques.