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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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.