LC ‐ MS ‐based metabolomics revealed the influence of chemical profile on sensory and color characterization of Yunnan Pu‐erh tea products: Lao Man Er and Mao Er Duo

This study demonstrates that distinct metabolite patterns, particularly in catechins and pigments govern the sensory and functional characteristics of Pu-erh tea. These insights not only deepen understanding of tea quality formation but also provide a scientific basis for improving manufacturing control, enhancing consistency, and designing market-targeted products. © 2025 Society of Chemical Industry.