# Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism

## TL;DR

This study shows how adding lemon flower improves the taste and aroma of white tea by reducing bitterness and adding floral and citrus notes.

## Contribution

The novel use of lemon flower to enhance white tea flavor and the identification of key compounds responsible for the improved sensory profile.

## Key findings

- Lemon flower infusion reduced bitterness and astringency in white tea by lowering caffeine and converting esterified catechins.
- Lemon flower volatiles like methyl anthranilate and limonene contributed floral and citrus aromas to the tea.
- Multivariate analysis identified 32 key compounds, including methyl anthranilate, β-ionone, and geraniol, as the main contributors to the enhanced flavor.

## Abstract

This study involved developing a novel lemon flower-scented white tea (LT) through multiple aroma-imparting cycles, and taking an integrated approach to investigating its flavour formation mechanism. Sensory evaluation and electronic tongue analysis revealed that the LT exhibited more balanced taste characteristics, with significantly reduced bitterness and astringency, attributed to the decreased caffeine content and conversion of esterified catechins. Electronic nose and HS-SPME/GC-MS results confirmed that the LT had acquired a distinctive aroma characterised by floral and citrus notes, primarily originating from lemon flower volatiles such as methyl anthranilate and limonene. Multivariate statistical analysis identified 32 key differential compounds (variable importance in projection value > 1), with methyl anthranilate, β-ionone, and geraniol (relative odour activity value > 80) jointly forming the shared flavour base among teas. These findings demonstrate that lemon flower infusion can effectively enhance the sensory quality of white tea and provide theoretical support for the development of diverse floral teas.