In-depth exploration of the correlation between metabolomic profiles and sensory attributes in Guangxi tea cultivars via LC-QTOF/MS analysis

Abstract Tea's beneficial effects have long been attributed to its abundance of natural bioactive compounds; however, the influence of variations in these compounds on taste and aroma remains poorly understood. To investigate the relationship between metabolomic profiles and tea processing adaptability, this study employed sensory evaluation and untargeted metabolomics to compare four tea cultivars from Guangxi—Ying Hong No.9 (YH), Gui Hong No.3 (GH), Gui Cha No.2 (GC), and Mei Zhan (MZ)—cultivated under the same conditions. Sensory evaluation revealed that GH and MZ exhibited the highest quality in green tea and black tea, respectively, while GC showed moderate quality, and YH performed less favorably than the other three cultivars. Metabolomics analysis uncovered significant differences in the metabolic profiles among the four tea cultivars, with MZ and YH displaying higher levels of flavonol glycosides, and GC and GH showing elevated levels of organic acids and fatty acids. Pathway analyses of GH and MZ indicated that the differentially enriched pathways were primarily related to linoleic acid metabolism and flavonoid and flavanol synthesis. Correlation analyses further revealed that the sensory quality of green tea was closely linked to fatty acids and organic acids in fresh leaves, whereas the sensory quality of black tea was strongly associated with flavonol glycoside levels. This study provides a comprehensive understanding of the complex relationship between metabolite characteristics and processing suitability in different tea cultivars, offering valuable insights into the development of tea germplasm resources in the Guangxi region.