Monoterpenoids: key indicators for the selection of suitable varieties of white tea

The aroma quality of white tea is closely related to the tea plant variety. To evaluate the suitability of different white tea varieties for processing in Anhui and develop a unified metric for assessing white tea aroma quality, we selected six distinct tea plants varieties in Anhui: “Camellia sinensis var. Wuniuzao,” “Camellia sinensis var. Fuding dabai,” “Camellia sinensis var. Baiye 1,” “Camellia sinensis var. Huangjinya,” “Camellia sinensis var. Shuchazao,” and “Mixed Cultivars.” Using sensory omics and correlation analysis, floral aroma and green were identified as the key aroma attributes that differentiate the aroma quality of white tea across varieties. Six key metabolites—four of which were monoterpenes—were subsequently screened using the Entropy Weight Method–Technique for Order Preference by Similarity to an Ideal Solution. Additionally, volatile compounds with Odorant activity value (OAV) < 1 were also found to significantly contribute to the aroma. Ultimately, “Wuniuzao” and “Fudingdabai” exhibited the best suitability for white tea. The high monoterpenoid content significantly enhanced their suitability, making it a key indicator for screening different white tea varieties. • Aroma differences in white tea stem from varietal green and floral notes. • Six key compounds play a crucial role in determining white tea quality. • Volatiles with OAV < 1 had a notable impact on the overall tea aroma. • The EWM–Topsis model was first used to identify key compounds and evaluate quality. • Monoterpenoid content serves as a key index for selecting suitable white tea varieties.