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Peer-reviewedCC BY-NC-ND 4.0NPJ Science of Food

Volatile flavoromics and metabolomics reveal quality evolution mechanism of Zhenghe white peony tea during storage

  • Wenlong Li1,2
  • Yashu Wei1,2
  • Wenmiao Wu1,2
  • Yaqi Zhao3
  • Feng Yang3
  • Jian Chen1,2
  • Juan Zhang1,2
  • Zheng Peng1,2
  1. 1Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
  2. 2Science Center for Future Foods, Jiangnan University, Wuxi, China
  3. 3Fujian Longhe Tea Industry Co. Ltd, Donggan Village, Nanping, China
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Abstract

Long-term storage (aging) is considered a crucial process for improving white tea quality, yet insights into the quality formation of Zhenghe white peony tea (WPT) during storage remain insufficient. This study systematically investigates the metabolite-driven quality evolution of WPT stored for 0–12 years. Newly produced WPT was characterized by high levels of amino acids, catechins, and volatile aldehydes, ketones and alcohols contributing to umami-sweet taste and grassy-fruity aroma, while cedrol, 3-methylbutanoic acid, and total flavonoids increased with storage, potentially promoting mellow taste and aged flavor. Metabolomics identified 2522 metabolites, predominantly flavonoids, amino acids, and peptides. Storage years 4, 8, and 10 were identified as critical periods for WPT quality transformation. Notably, while proanthocyanidins decreased during storage, functional flavonoids (e.g., astilbin, hesperetin glucuronides) and specific peptides, particularly those rich in glutamate, histidine, proline, and tyrosine residues, were enriched. Furthermore, metabolic pathway enrichment analysis highlighted glycerophospholipid metabolism and phenylalanine biosynthesis as key pathways potentially involved in the flavor development and quality formation of WPT during long-term storage. Finally, the transformation networks of key flavor-associated and non-volatile metabolites during storage were integrated to provide scientific insights into the quality evolution mechanism of Zhenghe WPT.

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Cite

BibTeXRIS
BibTeX
@article{li2026volatile,
  title = {{Volatile flavoromics and metabolomics reveal quality evolution mechanism of Zhenghe white peony tea during storage}},
  author = {Wenlong Li and Yashu Wei and Wenmiao Wu and Yaqi Zhao and Feng Yang and Jian Chen and Juan Zhang and Zheng Peng},
  journal = {NPJ Science of Food},
  year = {2026},
  month = jul,
  doi = {10.1038/s41538-026-00973-7},
  url = {https://doi.org/10.1038/s41538-026-00973-7},
  note = {CC BY-NC-ND 4.0},
}
RIS
TY  - JOUR
TI  - Volatile flavoromics and metabolomics reveal quality evolution mechanism of Zhenghe white peony tea during storage
AU  - Wenlong Li
AU  - Yashu Wei
AU  - Wenmiao Wu
AU  - Yaqi Zhao
AU  - Feng Yang
AU  - Jian Chen
AU  - Juan Zhang
AU  - Zheng Peng
PY  - 2026
DA  - 2026/07/07
JO  - NPJ Science of Food
DO  - 10.1038/s41538-026-00973-7
UR  - https://doi.org/10.1038/s41538-026-00973-7
AB  - Long-term storage (aging) is considered a crucial process for improving white tea quality, yet insights into the quality formation of Zhenghe white peony tea (WPT) during storage remain insufficient. This study systematically investigates the metabolite-driven quality evolution of WPT stored for 0–12 years. Newly produced WPT was characterized by high levels of amino acids, catechins, and volatile aldehydes, ketones and alcohols contributing to umami-sweet taste and grassy-fruity aroma, while cedrol, 3-methylbutanoic acid, and total flavonoids increased with storage, potentially promoting mellow taste and aged flavor. Metabolomics identified 2522 metabolites, predominantly flavonoids, amino acids, and peptides. Storage years 4, 8, and 10 were identified as critical periods for WPT quality transformation. Notably, while proanthocyanidins decreased during storage, functional flavonoids (e.g., astilbin, hesperetin glucuronides) and specific peptides, particularly those rich in glutamate, histidine, proline, and tyrosine residues, were enriched. Furthermore, metabolic pathway enrichment analysis highlighted glycerophospholipid metabolism and phenylalanine biosynthesis as key pathways potentially involved in the flavor development and quality formation of WPT during long-term storage. Finally, the transformation networks of key flavor-associated and non-volatile metabolites during storage were integrated to provide scientific insights into the quality evolution mechanism of Zhenghe WPT.
SN  - 2396-8370
ER  -