The flavor-related metabolites and sensory quality of white tea produced by exogenous methyl jasmonate treated tea leaves

Methyl jasmonate (MeJA) is a well-established plant hormone utilized for flavor enhancement in agricultural products. This study systematically investigated its effects on white tea flavor by integrating analyses of both volatile and non-volatile compounds. Results indicated that MeJA treatment increased soluble sugar content and decreased tea polyphenol level, and also altered the composition of catechins and amino acids, particularly glutamic acid, affecting the overall taste profile of white tea. The content of the grassy-scented compounds (1-octen-3-ol, limonene, butanal, and (Z)-3-Hexen-1-ol acetate) was significantly decreased, while the content of pleasant aroma compounds (α-terpineol, α-ionone, phenylacetaldehyde) was significantly increased with MeJA treatment. A total of eight key compounds were identified as key contributors to the aroma of white tea. Our results systematically reveal the effect of MeJA on the flavor and quality of white tea, providing a scientific basis for the application of MeJA in tea.