Metabolomics and quantitative descriptive analysis reveal the relationship between metabolites and taste attributes of flowers in two types of albino tea cultivars

Abstract

Albino tea cultivars have a much higher flowering capacity than green leaf cultivars, and the sensory qualities of the flowers of albino tea cultivars are also unique. Whereas, the relationship of metabolic differences with taste quality in flowers of albino tea cultivars (temperature-sensitive cultivars Baiye 1 Hao and light-sensitive cultivars Huangjinya and Yujinxiang) (BY1H, HJY and YJX) are not clear currently. In this study, taste profiles and metabolic differences of flowers of three albino tea cultivars were analyzed by quantitative analysis, widely targeted metabolomics and sensory quantitative descriptive analysis. The taste of flowers of three tea cultivars has a certain bitter, astringency and slightly numbing, but also an umami and sweetness, making the overall flavor harmonious. BY1H has a slightly bitter taste and possesses higher levels of catechins, quercetin glycosides, myricetin glycosides and alkaloids, while YJX and HJY have a sweeter and more umami taste with higher levels of amino acids, nucleotides and their derivatives and organic acids. Notably, quercetin glycosides were found to be the specific compounds that distinguish Baiye 1 Hao from other flowers of tea cultivars. These findings provide a comprehensive understanding of the sensory and metabolic characteristics of flowers in two types of albino tea cultivars.