Study on Quality Characteristics of Lonicera Tender Bud Tea Based on GC-IMS and Electronic Sensory Technology

As a new type of tea, Lonicera tender bud tea currently lacks clear scientific standards for variety selection and harvest time determination, and relevant research on its components is insufficient. This study focused on ‘Beihua No.1’ and ‘Red Honeysuckle’ as research objects and systematically analyzed their quality-related components using GC-IMS and electronic sensory technology. The results showed that: the basic nutritional components of ‘Beihua No.1’ were highest in August, and main pharmacological components peaked in April, with a high content of loganin; the components of ‘Red Honeysuckle’ were optimal in June, with a high concentration of swertiamarin. GC-IMS analysis revealed that ‘Beihua No.1’ contained 71 volatile substances, and ‘Red Honeysuckle’ contained 79 volatile substances, both mainly composed of esters and heterocyclic compounds. Through VIP analysis (VIP > 1), ‘Beihua No.1’ had 18 key differential components, including Methyl non-2-ynoate, 4-methylbenzaldehyde, cyclopentanone, etc.; ‘Red Honeysuckle’ had 28 key differential components, including 2,3,5,6-tetramethylpyrazine, 2-isopropyl-5-methylcyclohexanone, (E,E)-2,4-heptadienal, etc. Cluster analysis confirmed that ‘Beihua No.1’ is suitable for fresh-tasting tea, while ‘Red Honeysuckle’ is suitable for mellow-tasting tea. This study provides scientific support for the high-value development and standardized production of both.