Abstract
In this study, the effects of aroma-crafting processes on the quality of Dendrobium officinale flower tea were evaluated using fuzzy mathematics and metabolomics. Among the tested ratios, the 7:3 flower-to-tea ratio achieved the highest heap temperature (45.2°C) and demonstrated superior aroma adsorption and release. Sensory analysis revealed a significantly higher fuzzy membership score for the 7:3 ratio (peak value 0.37), indicating the best overall sensory quality. After processing, amino acid content increased from 2.21% to 2.51%, while tea polyphenols decreased from 1.91% to 1.00%, improving the tea's taste. GC-MS identified 65 volatile compounds, with phenylethanol (27.88%), 2-methoxy-4-vinylphenol (20.97%), and phenylacetaldehyde (3.65%) being most prominent during the floral enhancement stage. Metabolomics revealed 235 significantly differential non-volatile metabolites and enrichment of flavonoid and unsaturated fatty acid biosynthesis pathways. These results provide quantitative insights into optimizing aroma-crafting to enhance tea quality.