Metabolic regulation and quality enhancement mechanisms in dendrobium officinale flower tea aroma-crafting processes revealed by fuzzy mathematics and metabolomics

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. Molecular Mechanisms of Quality Improvement in Dendrobium officinale Flower Tea through Scenting Process and Metabolic Characterization. • First study using fuzzy math and metabolomics to decode D. officinale flower tea aroma formation mechanisms. • Optimal 7:3 heap temperature ratio identified for D. officinale tea production quality control. • Five aroma methods boost amino acids, reduce polyphenols/phenolics in D. officinale tea. • Volatile aroma compounds bind via hydrogen bonds and hydrophobic interactions in tea. • Guides quality enhancement and process optimization for D. officinale flower tea manufacturing.