Metabolomics and sensory evaluation combined analysis reveal the effect of processing methods and different forms on the flavor of rose herbal tea.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-03-29 DOI:10.1038/s41538-025-00387-x

Yue Zhao, Qunhua Peng, Lu Chang, Zhe Wang, Zhi Lin, Jiang Shi, Chunwang Dong

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Abstract

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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代谢组学和感官评价相结合的分析揭示了加工方法和不同形式对玫瑰凉茶风味的影响。

平阴玫瑰凉茶以其独特的品质和保健功效受到市场的青睐。因此，研究人员已经探索了一系列不同的玫瑰产品。本研究结合感官评价和代谢物谱，评价了不同加工方式和不同形态对玫瑰凉茶风味的影响。感官评价表明，低温干燥（LTD）玫瑰具有明显的花香和甜味，而真空冷冻干燥（VFD）玫瑰具有果味和木香。代谢组学分析表明，每种玫瑰凉茶都有其特有的非挥发性化合物和挥发性有机化合物（VOCs）积累。VFD玫瑰花冠中AAs、OAs、SSs、总黄酮和VOCs含量最高。此外，相关分析还揭示了与香气和味觉相关的关键非挥发性和挥发性化合物。本研究为进一步研究玫瑰凉茶的加工及品质改良提供了科学依据。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.