Scenting parameters affect physicochemical quality, antioxidant capacity, and volatile metabolites of osmanthus white tea: an SVM-SHAP analysis.
5 affiliations
- 1College of Tea and Food Science, Wuyi University, Wuyishan 354300, China.
- 2Modern Horticulture College, Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China.
- 3Tea Engineering Research Center of Fujian Higher Education, Wuyi University, Wuyishan 354300, China.
- 4Fujian Key Laboratory of Big Data Application and Intellectualization for Tea Industry, Wuyi University, Wuyishan 354300, China.
- 5College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Abstract
This study investigated the effects of scenting cycles, flower-to-tea ratio, and scenting duration on osmanthus white tea quality using an L₉(3³) orthogonal design. Scenting increased water extract, soluble sugars, free amino acids, and DPPH/hydroxyl radical scavenging versus the CK, while polyphenols and caffeine remained stable. HS-SPME-GC-MS identified 137 volatile compounds, with trans-beta-ocimene and 1-hexanol as predominant constituents. OPLS-DA screened 53 key compounds, and volcano plot analysis revealed 70 upregulated and 5 downregulated metabolites. Mantel test uncovered 16 significant correlations between key volatiles and electronic nose sensors, with the strongest association for (5R,8R,8aS)-5-heptyl-8-methyloctahydroindolizine and the W1W sensor (r = 0.846). SVM classification achieved 76.7% accuracy (macro-AUC = 0.922) for predicting scenting cycles, and SHAP analysis identified n-butyl acrylate and linalyl formate as robust discriminatory markers for scenting intensity. Sample No. 8 excelled in sensory quality, while No. 7 exhibited optimal flavor balance. These findings provide theoretical support for industrial-scale osmanthus white tea production.
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BibTeX
@article{huang2026scenting,
title = {{Scenting parameters affect physicochemical quality, antioxidant capacity, and volatile metabolites of osmanthus white tea: an SVM-SHAP analysis.}},
author = {Yan Huang and Shan Hao and Xi Cheng and Yutao Shi and Chunhua Ma and Wei Wu and Ziyang Wu},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104629},
url = {https://europepmc.org/article/MED/42926953},
note = {CC BY-NC},
}
RIS
TY - JOUR
TI - Scenting parameters affect physicochemical quality, antioxidant capacity, and volatile metabolites of osmanthus white tea: an SVM-SHAP analysis.
AU - Yan Huang
AU - Shan Hao
AU - Xi Cheng
AU - Yutao Shi
AU - Chunhua Ma
AU - Wei Wu
AU - Ziyang Wu
PY - 2026
DA - 2026/10/17
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104629
UR - https://europepmc.org/article/MED/42926953
AB - This study investigated the effects of scenting cycles, flower-to-tea ratio, and scenting duration on osmanthus white tea quality using an L₉(3³) orthogonal design. Scenting increased water extract, soluble sugars, free amino acids, and DPPH/hydroxyl radical scavenging versus the CK, while polyphenols and caffeine remained stable. HS-SPME-GC-MS identified 137 volatile compounds, with trans-beta-ocimene and 1-hexanol as predominant constituents. OPLS-DA screened 53 key compounds, and volcano plot analysis revealed 70 upregulated and 5 downregulated metabolites. Mantel test uncovered 16 significant correlations between key volatiles and electronic nose sensors, with the strongest association for (5R,8R,8aS)-5-heptyl-8-methyloctahydroindolizine and the W1W sensor (r = 0.846). SVM classification achieved 76.7% accuracy (macro-AUC = 0.922) for predicting scenting cycles, and SHAP analysis identified n-butyl acrylate and linalyl formate as robust discriminatory markers for scenting intensity. Sample No. 8 excelled in sensory quality, while No. 7 exhibited optimal flavor balance. These findings provide theoretical support for industrial-scale osmanthus white tea production.
SN - 2590-1575
ER -