Quality characteristics of white tea prepared from albino tea cultivars: A comprehensive study based on metabolomics and quantitative analyses

作者：Zhun Li, Jing Chen, Shiyu Zhang, Zhuolin Cheng, Tengxia He, Hongying Huang, Xinzhuan Yao, Long Jiang, Litang Lu · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103287 · 被引用次数：3 · 研究领域：Tea Polyphenols and Effects、Phytochemicals and Antioxidant Activities、Heavy Metals in Plants

Albino cultivars are primarily used for green tea production, with limited application in other types. This study used representative albino cultivars, Huangjinya (HJY) and Baiye 1 (BY1), to prepare white tea and compare them with the normal cultivar, Fudingdabai (FDDB). BY1 exhibited superior quality owing to high amino acid content (17.13 ± 0.32 mg/g), low catechin (50.58 ± 1.41 mg/g) and caffeine (30.09 ± 0.41 mg/g) levels, and a pleasant aroma. Pathway analysis revealed significant enrichment of differential metabolites in the flavonoid biosynthesis pathway. HJY contained abundant flavonoids, suggesting enhanced bioactivity and potential health benefits. Among the twelve key aromatic volatiles, geraniol and benzeneacetaldehyde were unique to BY1, while theaspirane was specific to HJY. This work demonstrates the influence of albino cultivars on white tea quality, providing the first evidence of their suitability for processing high-quality white tea. It advances current knowledge, offering a theoretical basis for their broader utilisation. • Albino tea cultivars are ideal materials for processing high-quality white tea. • BY1 exhibits superior sensory quality, excelling in both taste and aroma. • Flavonoid biosynthesis is a key pathway enriched among the differential metabolites. • HJY is rich in flavonoids, suggesting enhanced bioactivity and potential health benefits. • Twelve key aromatic volatiles contribute to white tea's unique aroma attributes.