Untargeted metabolomics coupled with chemometrics for flavor analysis of Dahongpao oolong tea beverages under different storage conditions

The stability of flavor in ready-to-drink tea beverages has been a pressing concern for the tea beverage industry. This study aimed to investigate the flavor quality changes in Dahongpao oolong tea beverages stored under different conditions (4 °C and 37 °C) using ultra-high-performance liquid chromatography coupled with ultra-high-performance liquid chromatography-quadrupole exactive-orbitrap mass spectrometry and headspace solid phase micro-extraction-gas chromatography-mass spectrometry. The results revealed that, compared to the samples stored at 4 °C, those stored at 37 °C exhibited noticeable color changes, transitioning from a mellower and sweet aftertaste to a riper and coarser flavor profile, with a decrease in roasted aroma. Utilizing orthogonal partial least square discriminant analysis, 37 key taste substances were identified, including gallic acid, catechin, 3-O-p-coumaroylquinic acid, epigallocatechin gallate, and ellagic acid, which experienced changes of 358.50%, 90.35%, 207.59%, −98.98%, and 866.10%, respectively (4 °C→37 °C). Moreover, through chemometric analysis and relative odor activity values＞1, β-damascone, linalool, and 2-ethyl-5-methyl pyrazine were identified as key contributors, with the carotenoid-derived pathway playing a more significant role. This study provides valuable insights for understanding and addressing flavor stability in tea beverages. •Chemometrics and untargeted metabolomics were used for oolong tea beverages.•The 37 key non-volatile substances were identified in post-storage Dahongpao beverages.•β-Damascone, linalool, and 2-ethyl-5-methyl pyrazine were more variable.•The carotenoid-derived pathway played a leading role in the transformation of aroma substances.•The key aroma substance flavor wheel of Dahongpao tea beverage was performed.