Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics

Tea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was replaced with four tea powders, namely matcha, chenpi-polygonatum tea, rose black tea, and jasmine tea, to evaluate changes in structural characteristics, quality traits, and both volatile and non-volatile metabolites. Tea powder promoted a denser starch-gluten matrix, thereby improving cooking performance, texture, and overall sensory quality and acceptability, while significantly increasing starch and phenolic contents, as well as in vitro antioxidant activity. Non-volatile metabolomics showed that differential metabolites were mainly enriched in flavonoid biosynthesis and flavone and flavonol biosynthesis. Volatile profiles shifted from a simple cereal-like aroma to more complex floral, fruity, and fresh notes, with jasmine tea showing the strongest aroma-enhancing effect. These results provide support for the development of functional tea powder-enriched fresh noodles.