Characterization of volatile and non-volatile compounds in E'se tea across different maturity levels and their correlation with sensory attributes

In this study, the volatile and non-volatile profiles of tender (EST) and old (ESO) leaves of E'se tea were compared. The results indicated that both EST and ESO were enriched with similar components but in differing proportions. Notably, EST exhibited a significantly higher polyphenol concentration compared to ESO, with phloridzin as the primary phenolic compound in both, albeit at a higher level in EST (151.95 mg/g vs 132.33 mg/g, <italic>p</italic> &lt; 0.05). Additionally, EST displayed a markedly higher amino acid content, particularly cystine, which was the most abundant amino acid (27.10 mg/g vs 13.71 mg/g, <italic>p</italic> &lt; 0.01). In parallel, EST contained a more diverse and abundant array of volatile compounds than ESO. Specifically, 15 pivotal volatile compounds (VIP &gt; 1, <italic>p</italic> &lt; 0.05) were identified in both EST and ESO, including 2-hexenal, (E)-, benzaldehyde, and acetophenone. Sensory evaluation further revealed that the EST infusion possessed a more pronounced astringency, thickness, bitterness, and a lingering sweetness, which could be attributed to its higher concentrations of phenolic compounds, free amino acids, and soluble proteins. Overall, EST demonstrated a notable enrichment in both volatile and non-volatile compounds, coupled with a highly favourablE'sensory acceptance, underscoring its promising potential for application in the food industry.